Chunky Beef Vegetable Soup
If you like easy, nutritious and delicious, this one’s for you
INGREDIENTS
- 1 lb 96% lean ground beef
- 1/2 tsp freshly ground pepper
- 1 onion, chopped
- 4 stalks celery, chopped
- 3 carrots or 18 baby carrots, chopped
- 28 oz can diced tomatoes, undrained
- 1/2 head chopped green cabbage (about 6 cups)
- 4 cups beef stock (canned) or homemade chicken broth
- 2 bay leaves
- 1 cup rice, cooked (white or brown, leftover is ideal)
- 1 teaspoon salt (or to taste)
DIRECTIONS
Saute ground beef on high, crumbling the meat as it cooks, about 5 minutes.
Add the onion, celery and carrots and cook 5 more minutes.
Add the tomatoes, cabbage, broth and bay leaves. Cover and cook in your electric pressure cooker 20 minutes on high pressure. Natural Pressure Release.
Remove bay leaves. Stir in rice and serve. Serving size: 1 3/4 cups, serves 8
Stove top directions:
In a large pot, follow instructions through bay leaves. Simmer for 45 minutes, adding additional broth if desired.
