Sunday 1/15

Chunky Beef, Cabbage and Tomato Soup

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

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.
To cook on the stove top:
Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.