Loaded Vegetable Beef Soup

Loaded with vegetables, loaded with flavor, and loaded with nutrition, this is the perfect vegetable beef soup for you and your family.

Prep Time20 mins

Cook Time37 mins

Natural Release for Instant Pot20 mins

Total Time1 hr 17 mins

Course: Soup

Servings: (2 cup) servings

Calories: 328.51kcal

Author: Terri @ that's some good cookin'

2 tablespoons cooking oil per personal preference
2 pounds stew beef cubes
3 medium red potatoes (peeled or unpeeled) large dice
2 large carrots cut into coins
3 stalks celery sliced into about 1/2-inch thick pieces
1 medium onion medium dice
8 ounces (weight) green beans cut into 1-inch pieces; may also use 1 cup frozen cut green beans
2 cloves garlic minced
1 28 ounce can crushed tomatoes
4 cups low-sodium beef broth or chicken broth see "Notes" for increased amounts of broth if cooking on the stove-top or in a slower cooker
2 bay leaves
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups chopped cabbage
1 cup frozen peas
1 cup frozen corn

With the liner in place, press "Saute" button. When reading states "Hot", add 2 tablespoons cooking oil of choice. Add enough beef cubes to loosely cover bottom of liner. Do not overcrowd. Brown, turning as needed. Repeat until all of the beef cubes have been browned, about 5 minutes per batch. This may take up to 3 batches. Push the "Cancel" button when done.
Return all browned beef to the Instant Pot. Add the potatoes, carrots, celery, onions, green beans and garlic. Pour the crushed tomatoes and beef stock over the top of the vegetables. Add salt, pepper, parsley, basil, onion powder, garlic powder, and bay leaves. Stir everything together.
Put lid securely in place and set to "sealing". Cook at HIGH pressure for 7 minutes. Allow pot to release naturally for 20 minute. If there is still pressure in the pot, turn the release valve to the "Venting" position to release the remaining pressure.
Open the Instant Pot lid. Turn the pot back to "Saute". Add the peas, corn, and cabbage; stir gently to distribute. Cook for 5-10 minutes, just until cabbage is tender. Taste; adjust seasonings as needed. Serve hot, with homemade cornbread (see "Notes" for link).

Heat an 8-quart dutch oven or soup pot over medium high heat. When hot, reduce heat to medium or medium high and add cooking oil to dutch oven or soup pot. Working in 2 or 3 batches, brown beef in the oil, adding more oil if needed. Allow the beef cubes to get a nice dark brown on all sides. Drain oil at the end of browning the beef.
Return all of the beef to the dutch oven or soup pot. Add the beef broth and seasonings. Bring to a boil, cover pot, and lower heat to medium low or just enough to keep contents at a simmer. Simmer for 1 1/2 hours.
Carefully add the remainder of the ingredients EXCEPT the cabbage, peas, and corn. Stir to redistribute. Bring to a boil over medium high heat. Cover pot and lower heat to medium low. Simmer until vegetables are tender, about 30 minutes. Stir in the cabbage, peas and corn. Cook an additional 5 minutes until cabbage is tender. Serve.

Please note: Depending on the size of your slow cooker, you may need to adjust the quantities of the ingredients.
Allow 4-8 hours for cooking in a slow cooker. This is in addition to prep time and browning the beef. Browning the beef before adding it to the slow cooker is important for flavor development. Be sure to plan enough time for this step. It is the secret to a truly deep, rich flavor for this soup. Heat a frying pan or skillet over high heat. Add the oil to the hot skillet and lower the heat to medium or medium high. Working in 2 or 3 batches, brown the beef cubes to a beautiful, crusty, brown on all sides. After browning, transfer the beef to the crock of a slow cooker.
Add all of the other ingredients (EXCEPT the cabbage, frozen peas, and frozen corn) and stir. Put the lid on the slow cooker, and set the cooker for 4 hours on high or 8 hours on low. The last 30 minutes of cooking, add the cabbage, peas, and corn to the slow and stir. Put the lid back on the pot, and continue to cook until cabbage is tender.

To make efficient use of time, prep the vegetables while the beef is browning.
For a really lovely, moist cornbread, try the "Cornbread" recipe here on That's Some Good Cookin'.