vegetable beef soup with cabbage
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vegetable beef soup with cabbage
Beef Vegetable Soup with cabbages is a satisfying soup, filled with tender beef and tons of veggies, including cabbage. This one is loaded with protein and fiber, and will fill you up for hours.
This vegetable beef soup with cabbage is a healthy comfort meal and makes for a great way to incorporate more vegetables into your baby or kid’s diet.
Ingredients used
- Stew beef chunks: These are beef chunks that are usually cut into cubes and become soft and chewy when cooked. But any tender beef cut will do as long as you cut it into chunks and remove the bones.
- Vegetables: Red bell pepper, scallions, garlic, cabbage.
- Tomato paste: Instead of using fresh tomatoes, the tomato paste lends a stronger, more concentrated flavor.
- Spices: I use cayenne pepper, bouillon powder, thyme, salt, ground crayfish. Ground crayfish is popularly used to spice up soups and stews in West Africa and gives this a bit of an earthy, traditional flavor. You can leave it out or substitute it with coconut aminos or soy sauce for a delicious, umami flavor.
- Olive oil: This is used to brown the beef. Browning the beef is a necessary step because this gives the beef an incredible depth of flavor.
- Meat stock/broth: You will need stock, broth, or water, or a combination of both. I used 2 cups of stock and 2 cups of water. You can use more or less of either but you might have to adjust the salt and spices for the right blend of flavors you desire.
How to make this recipe?
Prepare the vegetables by chopping the cabbage, scallions, garlic, and bell pepper. Cut the beef into chunks if not already cut. I like to cut it into bite-size so I can just scoop it into my mouth when eating the soup!
Turn on the instant pot and switch to saute mode. If you have one of the more popular instant pots like the Instant Pot DUO60, this is the button on the lower-left corner.
Pour in the olive oil, then add the beef. Add a pinch of salt and black pepper and stir the beef till it is browned. If you have a smaller instant pot, you might need to do this in batches.
Note: when using the saute function, the lid MUST be left open. The instant pot is quite deep so you don’t have to worry about spills or splashes.
If you are not using an instant pot, you can use a skillet to do this. You just have to brown the meat on high heat for a few minutes till it is browned.
Add the scallion and garlic and stir till softened.
Add the red bell pepper, tomato paste, cayenne pepper, bouillon powder, thyme, and salt. Also, add your stock or water.
How to make this recipe?
You might have to adjust the flavor depending on the liquid you add, but you will have the chance to do this later.
Press the manual mode on the Instant pot and set it to 45 minutes. It will take 10 minutes for the instant pot to come to pressure. Make sure the vent is set to sealing.
After the instant pot counts down 45 minutes, do a quick release. Basically use a wooden spoon to push the vent at the top from the sealing to the venting position.
Be careful so you don’t get burned! I like to keep a respectful distance when doing this.
Open the instant pot and check the flavor. If you want, add more salt and spices if you are not satisfied. Add the cabbage and simmer for 5-10 minutes.
It automatically switches to the warming function but still has enough heat to soften the cabbage. If you want it crunchier, leave it for only 5 minutes. Your vegetable beef soup with cabbage is ready to eat!
vegetable beef soup with cabbage and potatoes
Ingredients
1 lb. lean ground beef
2 teaspoons olive oil, divided
1 medium onion, diced
2 garlic cloves, minced (or 2 teaspoon garlic powder)
1 large carrot, diced
1 medium potato, cut into bite-sized pieces
½ medium green cabbage (about 3 cups), roughtly chopped
2 teaspoons dried oregano
1 teaspoon black pepper
1 (15 ounce) diced tomatoes
4 cups (32 oz) low-sodium beef broth
Instructions
Heat 1 teaspoon oil in a large pot over medium-high heat. Add ground beef and cook, breaking up the meat, until browned, about 4-5 minutes. Drain the excess fat. Remove from the pot.
Add oil to the same pot and cook onion for 3-5 minutes, until translucent. And, Add the garlic and cook for 30 seconds or so. Add carrots, potatoes, cabbage, oregano, pepper, and cook, stirring frequently, for 5-7 minutes.
So, Add the beef back in along with broth and tomatoes. Bring the pot to a boil. Cover, reduce heat to medium-low and simmer for 25-30 minutes, until cabbage and potatoes are softened.
Set aside a portion for baby and season with salt and pepper to taste for the rest of the family.
Beef Vegetable Soup with Cabbage
Ingredients
For the beef:
- 2 Tablespoons olive oil
- 2.5 pounds roast beef (with marbleized fat throughout) – cut into 2-3 inch chunks
- kosher salt and freshly ground black pepper – to taste
- 3 Tablespoons tomato paste
- 5-6 cups mixture of water and lower-sodium beef broth – use 1/2 water, 1/2 packaged broth
For the soup:
- 1 Tablespoon olive oil
- 2 leeks (2 cups) – light green and white parts chopped
- 2 stalks celery (1 cup) – chopped
- 4 carrots (3 cups) – chopped
- 4 cloves garlic – minced
- 1 medium cabbage (about 10 cups) – chopped
- 15 oz. tomato sauce
- 7-8 cups lower-sodium beef broth – can use reserved broth
- 1 teaspoon thyme
- 1 Tablespoon Worcestershire sauce
- 3 bay leaves
- salt and pepper – to taste
Instructions
- Prepare the beef: In a large stockpot, heat olive oil over medium high heat. Cut the roast into large chunks. Salt and pepper the meat liberally. Brown the beef chunks on all sides, using a tongs to turn/hold the beef. Be careful to not crowd the meat. You may need to brown in two sessions.
- Remove the meat to a plate, and add tomato paste and broth/water to stock pot. Deglaze the pan by stirring up all the brown bits from the bottom of the pan. Add the beef back in, and cook on medium heat for approximately 1.5 – 2.5 hours, or until it is fork tender. Remove meat to plate, and when cooled, shred. Reserve the broth to use later.
- Prepare the soup. Using the same stock pot, heat olive oil to medium high heat, and add the leeks, celery, carrots, thyme, and salt and pepper. Sauté until slightly softened (approximately 4-5 minutes). Add garlic during the last 30 seconds.
- Add tomato sauce and beef broth (can use reserved broth) to pot, and stir. Add the chopped cabbage, Worcestershire sauce, bay leaves, and salt and pepper to taste, and bring mixture to a boil. Reduce heat to simmer, and add shredded beef back in pan. Cook until cabbage is wilted. Check seasonings.
- Serve with some crusty bread of your choice.
IS CABBAGE SOUP GOOD FOR WEIGHT LOSS?
Absolutely! This soup recipe contains protein to help keep you full for a longer period of time, has minimal fat content, is fairly low in calories for a protein-based soup and is suitable as a snack as well as a main meal.
You can always substitute the beef for chicken, turkey or fish if you’d like to lower the calorie content even more. For a vegetarian option: replace the meat with chickpeas, black beans or tofu.
How do you make soup with the Soup setting on the Instant Pot?
If your Instant Pot has a soup setting, this is a great tool that allows you to pressure cook creamy soups without burning them. Simply use the soup setting for the amount of time that the recipe suggests. This setting is not necessary when cooking broth based soups, as these can be cooked using the normal pressure cook setting.
Vegetable Beef Soup Recipe
I used this pot or this dutch oven to make this recipe.
- In the bottom of a large pot, over medium-high heat, cook and crumble the ground beef along with the garlic and onion.
- When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
- When the soup begins boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes until the carrots are tender.
- Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving.
FREEZER TIP: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two-cup containers for easy lunches.
Instant Pot Vegetable Beef Soup
This healthy Instant Pot vegetable beef soup is an easy soup you can make in only 30 minutes. Perfect for simple weeknight dinners, or make ahead meals.
Ingredients
- 1 pound diced beef (sometimes called stew beef)
- 1 (14 oz) can diced tomatoes
- 3 medium carrots
- 2 celery sticks
- 4 cups beef stock
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups sliced green beans
- 2 large potatoes
- 2 cups spinach
- 1 onion
- 1 tablespoon tomato paste (tomato puree)
- 3 garlic cloves
- 1 teaspoon vegetable oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel and dice carrots and potatoes into bite sized pieces.
- Wash and dice celery and onion, and grate or finely dice garlic.
- Heat up vegetable oil in an Instant Pot on SAUTE setting. Add diced beef, salt and pepper, and sear the beef for a few minutes until it’s browned on all sides. The beef does not have to be cooked through completely, just on the surface.
- Add diced onion, garlic, tomato paste, garlic powder and Italian seasoning to the Instant Pot, and saute for another 2-3 minutes, or until the onion is soft and translucent.
- Turn off the SAUTE setting. Add canned diced tomatoes, beef broth, diced carrots, potatoes and celery, and stir to combine the ingredients.
- IMPORTANT: Use a wooden spoon to scrape the bottom of the Instant Pot to ensure that no pieces of onion or beef are stuck to it. If anything is stuck to the bottom of the pot, the pressure cooked will not be able to get to pressure.
Instructions
- Seal the lid on the Instant Pot, and turn on the PRESSURE COOK or MANUAL setting on high pressure for 8 minutes. The Instant Pot will take about 5-10 minutes to reach pressure before the timer starts counting down.
- When the timer is up, quick release the pressure following the manufacturers instructions, and remove the lid from the pot.
- Add green beans cut into smaller pieces, frozen peas and frozen corn. Turn on the SAUTE setting, and allow the soup to simmer for 1-3 minutes, or until the green beans have softened.
- Then, add washed spinach to the soup. Stir the leaves into the soup to allow them to wilt.
- Add any extra salt or pepper to taste, and serve.
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