Beef Cabbage Soup

Ingredients

• 1 tbsp Avocado oil
• 1 large Onion (chopped)
• 1 lb Ground beef
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1 lb Shredded coleslaw mix (or chopped cabbage)
• 1 15-oz can Diced tomatoes (with liquid)
• 6 cups Beef bone broth (or any broth - beef, chicken, or vegetable)
• 1 tbsp Italian seasoning
• 1/2 tsp Garlic powder (or more if you love garlic)
• 2 medium Bay leaves (optional)

Instructions

1. Stovetop Instructions:
2. Heat the oil in a Dutch oven or large pot over medium heat. Add the chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
3. Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
4. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
5. Increase the heat and bring the beef cabbage soup to a boil. Reduce the heat and simmer for 30-60 minutes, until the flavors develop to your liking.
6. Crock Pot Instructions:
7. Heat the oil in a large saute pan over medium heat. Add the chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
8. Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
9. Transfer the beef and onion mixture to a Crock Pot. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
10. Cook for 5-6 hours on Low or 2-3 hours on High. Remove the bay leaves before serving.
11. Instant Pot Instructions:
12. Press the Saute button on the Instant Pot. Add the oil and chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
13. Add the ground beef. Season with sea salt and black pepper. Increase the saute temperature to "High". Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
14. Turn off heat. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
15. Cover and seal the Instant Pot. Press the Manual button and adjust the time to 20 minutes. When cooking is complete, let pressure release naturally for 5 minutes, then use quick release. Remove the bay leaves before serving.