Vegetable beef soup with cabbage is a low carb, keto-friendly, hearty meal loaded with beef and vegetables that will keep you warm and satisfied! And with only 2 net carbs, this is a soup you can't pass up.
I love to eat soups and eat as much as I can because they are so rich and flavorful. I like that I can throw different combinations of vegetables and beef or chicken and can whip up a delicious satisfying soup.
It is even more necessary and satisfying when the weather is cooler as it helps warm you up from inside.
Vegetable soup is not only deliciously satisfying, but they also provide a host of health benefits due to the vitamins and minerals from the vegetables. For instance, this soup contains 42% of the daily recommended amount of Vitamin C in just one serving!
It also helps with weight loss and portion control as it makes you feel full really fast and curbs overeating.
This recipe is made using the instant pot but you can use any regular pressure cooker. You can also use a slow cooker but it will take much longer.
To keep it low carb, I only used vegetables with a low carb count but still enough to provide rich and strong flavors.
Ingredients used
- Stew beef chunks: These are beef chunks that are usually cut into cubes and become soft and chewy when cooked. But any tender beef cut will do as long as you cut it into chunks and remove the bones.
- Vegetables: Red bell pepper, scallions, garlic, cabbage.
- Tomato paste: Instead of using fresh tomatoes, the tomato paste lends a stronger, more concentrated flavor.
- Spices: I use cayenne pepper, bouillon powder, thyme, salt, ground crayfish. Ground crayfish is popularly used to spice up soups and stews in West Africa and gives this a bit of an earthy, traditional flavor. You can leave it out or substitute with coconut aminos or soy sauce for a delicious, umami flavor.
- Olive oil: This is used to brown the beef. Browning the beef is a necessary step because this gives the beef an incredible depth of flavor.
- Meat stock/broth: You will need stock, broth, or water or a combination of either. I used 2 cups of stock and 2 cups of water. You can use more or less of either but you might have to adjust the salt and spices for the right blend of flavors you desire.
How to make this recipe
Prepare the vegetables by chopping the cabbage, scallions, garlic, and bell pepper. Cut the beef into chunks if not already cut. I like to cut it into bite-size so I can just scoop it into my mouth when eating the soup!
Turn on the instant pot and switch to saute mode. If you have one of the more popular instant pots like the Instant Pot DUO60, this is the button on the lower-left corner.
Add the olive oil, then add the beef. Add a pinch of salt and black pepper and stir the beef till it is browned. If you have a smaller instant pot, you might need to do this in batches.
Note: when using the saute function, the lid MUST be left open. The instant pot is quite deep so you don’t have to worry about spills or splashes.
If you are not using an instant pot, you can use a skillet to do this. You just have to brown the meat on high heat for a few minutes till it is browned.
Add the scallion and garlic and stir till softened.
Add the red bell pepper, tomato paste, cayenne pepper, bouillon powder, thyme, and salt. Also add your stock or water.
You might have to adjust the flavor depending on the liquid you add, but you will have the chance to do this later.
Press the manual mode on the Instant pot and set it to 45 minutes. It will take 10 minutes for the instant pot to come to pressure. Make sure the vent is set to sealing.
After the instant pot counts down 45 minutes, do a quick release. Basically use a wooden spoon to push the vent at the top from the sealing to the venting position.
Be careful so you don’t get burned! I like to keep a respectful distance when doing this.
Open the instant pot and check the flavor. If you want, add more salt and spices if you are not satisfied. Add the cabbage and simmer for 5-10 minutes.
It automatically switches to the warming function but still has enough heat to soften the cabbage. If you want it crunchier, leave it for only 5 minutes. Your vegetable beef soup with cabbage is ready to eat!
Need more low carb soups? Try these!
Instant Pot Spicy Pumpkin Soup
Or check this collection of yummy, savory low carb soups to keep you warm and cozy!
Vegetable Beef Soup with Cabbage
Ingredients
- 1.5 lbs stew beef
- 3 tbsp olive oil
- 2 cups cabbage chopped
- 1 tbsp tomato paste
- 1 red bell pepper
- 1 scallion
- 2 garlic cloves
- ½ tsp cayenne pepper
- 1 tsp bouillon powder
- 1 tsp thyme
- 1 tsp ground crayfish substitute with 1 tbsp coconut aminos
- 1 tsp salt to taste
- 2 cups meat stock
- 2 cups water
- pinch of black pepper for browning the meat
- pinch of salt for browning the meat
Instructions
- Chop the cabbage, scallions, garlic and bell pepper.
- Cut the beef into chunks if not already cut.
- Turn on the instant pot and switch to Saute mode.
- Add the olive oil, then add the beef.
- Add a pinch of salt and black pepper and stir the beef till it is browned.
- Add the scallions and garlic and stir till softened.
- Add the red bell pepper, tomato paste, and all the spices.
- Pour in 2 cups of meat stock, and 2 cups of water.
- Press the manual mode on the Instant pot and set it to 45 minutes.
- After the instant pot counts down, do a quick release.
- Add more salt and spices if you desire.
- Add the cabbage and simmer for 5 - 10 minutes.
- Serve and enjoy!
Notes
- Brown the beef in batches if you have a smaller instant pot.
- Always leave the instant pot lid OFF when using the saute function.
- It will take 10 minutes for the instant pot to come to pressure when using the manual mode.
- Use a wooden spoon to switch the vent to the venting position for the quick release. Be careful not to get burned!
- If you want a slightly crunchier cabbage, only leave it for 5 minutes in the end.
This meal was delicious. Next time I'll add more cabbage. I've already shared this and posted on my FB page. Wasn't able to Subramanian picture.
Thank you for your feedback and for sharing the recipe, Georgina!
Making this tomorrow evening. It looks so good!
I hope you enjoy it!
This soup was delicious. Great flavor with just enough heat & great texture. I will definitely be making this again.
I'm thrilled to hear you enjoyed this soup, Teresa!
i cannot find Crayfish - 8oz Dried Grinded Baby Shrimp for this recipe. what substitute can I use in its place that will give me the exact flavor of your recipe? If you can, add the names of the stores that carry this item so i can purchase it on line. thanks.
Hi Gloria, I had a link to the ground crayfish in the recipe card, but it seems to be out of stock on Amazon. If you have an African store close to you, they will probably have it. Otherwise, you can substitute with coconut aminos or fish sauce. Both can be gotten from Amazon.
Great info, you can also purchase those items from Publix and Wal-Mart.
I don't have an insta pt so how or can I cook this in a crock pot?
Hi Patricia, I haven't tried it yet but you should be able to cook it in the crockpot for roughly 5-6 hours before adding the cabbage. Let me know if you try it this way!
Thank you, the recipe sounds wonderful. Can you tell me how much of the Coconut Amino to use when replacing the ground Crayfish?
You can substitute with 1 tablespoon of coconut aminos. I'll update the recipe card. Thank you and I hope you enjoy the recipe!
About how many cups is one serving ????
Approximately 2 cups.
For the last part when you add cabbage and scallions, do you just close the lid for 5-10 minutes or do you turn it back on and get pressure up to cook for 10 minutes?
Hi Lauren, I don't turn the instant pot back to pressure. Since the instant pot is set to warm after pressure release, I just cover it and let the residual heat cook the cabbage and scallions.
I must make soup now. I always put cabbage in my veggie soup, just love the flavor and texture. Yours looks super delicious.
Thank you Jere. I think you'll love it!
I just got an Instant Pot, so I am so excited to try making alll of the soups with it!
Also, now that the weather is getting colder, I am bookmarking all of the soup recipes I see so that I will have a variety in the coming months 😉
That's great to hear, Cathleen!
This is surely delicious and flavorful and a total meal option too.
Yes it is, Veena. Thanks for stopping by!
Hi!
Wondering if the stewing beef becomes tender in the IP? Or is it still a bit tough?
Hi Heather, the stewing beef becomes quite tender.
This is making me hungry! So many great flavours!
It does taste amazing!
It doesn't get much better than this. All these flavors combine so beautifully..
Thank you, Krissy!
I love stick to my ribs recipes like this - yum!
Hope you enjoy it, Shashi!
This looks delicious! The perfect recipe for fall and so easy in the Instant Pot!
Yes, even my kids love it!
Excellenté...
Thank you, Tayo. I hope you enjoy it!
This looks absolutely delicious and all these flavours... it really makes me hungry and so eager to make since I am a huge cabbage fan. Delicious. Thanks for sharing and for the inspiration!
Thanks Ramona. I love the versatility of cabbage and how it soaks up flavors!