Chunky Beef and Tomato Soup
MAKES 6 SERVINGS
Macros: 215 Cal, Fat 9g, Carbs 11g, Fibre 5g, Protein 19g
450g 90% lean ground beef
1-1/2 teaspoon salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can diced or crushed tomatoes
5 cups chopped green cabbage
4 cups beef stock (canned* or homemade)
2 bay leaves
Instant Pot: Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.When browned, add the onion, celery and carrots and
saute 4 to 5 minutes.Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes. Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.
Stove top: Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.