I love this cabbage soup recipe, made with ground beef, vegetables and tomatoes. It's the perfect cold weather soup and makes enough for leftovers.
Yield: 7 servings
4.84 from 86 votes

Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dinner, Soup
Cuisine: American
Ground beef, cabbage, vegetables and tomatoes, this is the perfect soup to clean out your fridge! And it's super easy to make.


  • 1 lb 90% lean ground beef
  • 1-1/2 teaspoon kosher 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.


*check labels for gluten-free or Whole30 compliant.


Serving: 11/2 cups, Calories: 181kcal, Carbohydrates: 14g, Protein: 15.5g, Fat: 6g, Saturated Fat: 2.3g, Cholesterol: 40mg, Sodium: 592mg, Fiber: 2g, Sugar: 4.5g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 4