Spring is here, but that doesn't mean you need to bump warm, comforting meals out of your recipe rotation — especially if these past few days of chilly, rainy weather have made you want to curl up inside with a big, hearty bowl of soup. This quick and easy beef, cabbage, and tomato soup is just the thing to keep you feeling cozy while you wait for summer to arrive.
This recipe has instructions for cooking the soup on the stovetop and in the Instant Pot. Even if you don't have an electric pressure cooker, the stovetop method takes under an hour, so this is definitely a weeknight-friendly meal.
Not including salt, this soup also only calls for eight ingredients: ground beef, onion, celery, carrot, diced or crushed tomatoes, green cabbage, beef stock, and bay leaves. After you chop the veggies and get everything in the pot, the hands-on work is done — all that's left for you to do is wait for the cabbage to cook down into a silky consistency, and the flavors to develop.
Serve this soup with some crusty bread and a side salad (which you can make while the soup simmers), and you're all set! Goodbye, rainy-day blues.
More Cabbage Recipes from The Kitchn
→ Get the Recipe: Chunky Beef, Cabbage, and Tomato Soup from Skinny Taste