CABBAGE SOUP WITH HAMBURGER (CROCK POT OR INSTANT POT)

INGREDIENTS

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• 1 tbsp Avocado oil (or any oil of choice)
• 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

Tap on the times in the instructions below to start a kitchen timer while you cook.

CROCK POT INSTRUCTIONS:

1. Heat the oil in a large saute pan over medium heat. Add the chopped onions. Cook for about 10-15 minutes, stirring occasionally, until onions start to brown.
2. Add ground beef to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Cook, breaking apart with a spatula, for about 7-10 minutes, until the beef is browned.
3. Meanwhile, place the remaining ingredients into the Crock Pot.
4. When the beef is browned, add the beef and onion mixture to the Crock Pot. Stir to combine. Season with more salt and/or pepper to taste.
5. Cook for 5-6 hours on low or 2-3 hours on high. Remove the bay leaves before serving.

INSTANT POT INSTRUCTIONS:

1. Press the Saute button on the Instant Pot. Add the oil and chopped onions. Cook for about 10-15 minutes, stirring occasionally, until onions start to brown.
2. Add ground beef to the Instant Pot. Season with sea salt and black pepper. Increase saute temperature to “High”. Cook, breaking apart with a spatula, for about 7-10 minutes, until the beef is cooked through.
3. When the beef is done, turn off heat and add the remaining ingredients into the Instant Pot. Stir to combine. Season with more salt and/or pepper to taste.
4. 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.