7 servings - makes 11 cups
181 calories per 1-1/2 cup serving
I found this recipe here. It is one of those recipes where you can add all the veggies in the fridge you need to use up. The recipe's instructions include ones for an electric pressure cooker. I don't have one and used the instructions for a regular soup pot. If you have the electric pressure cooker, you can go to her recipe at the link provided above.
1 pound (90% lean) ground beef
1-1/2 teaspoons kosher salt
Half a head of a cabbage, chopped
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 ounce can diced or crushed tomatoes
5 cups beef stock (canned or homemade)
2 bay leaves
Add ground beef and salt to a frying pan and cook until browned, breaking the meat into small pieces as it cooks, 3 to 4 minutes.
When browned, add the onion, celery and carrotes. Saute for 4 to 5 minutes.
Add the tomatoes, cabbage, beef stock and bay leaves.
Bring to a boil and then turn down to simmer. It should be done after about 40 minutes.
Serve and enjoy with a crusty bread or not.
A delicious soup and very comforting after coming in from the cold.