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Start by chopping all of your veggies; peel the onion and carrots, dice the onion, carrots and celery.
Slice your cabbage into small bite-size pieces; add chopped cabbage to your crockpot.
Heat a skillet over medium heat.
Once hot, add in the oil, onions, and ground beef.
Cook meat, breaking it apart with a wooden spoon until browned and nicely crumbled. Season meat with sea salt, oregano, and thyme.
Transfer cooked beef and onions to your crock pot.
Add in the garlic, carrots, celery, tomatoes and beef stock.
Place the lid on and cook on LOW for 5-6 hours, or on HIGH for 2-3 hours. I prefer cooking on LOW for best flavors.
Follow all steps above, finally placing everything in a large stock pot to cook, instead of a crockpot.
Bring soup to a good boil then simmer on low, covered for 20-30 minutes or until veggies are tender.
Add the oil and onion to your Instant Pot and press the "sauté" button. Cook for 3-4 minutes.
Stir in the garlic and ground beef. Continue sautéing, stirring occasionally, until the beef is browned (about 5 minutes). Season meat with sea salt, oregano, and thyme. If there's a lot of excess fat, spoon it out.
Add the remaining ingredients to your Instant Pot.
Close the lid, make sure the valve is on "sealing", press the "manual" button and set the timer to cook on high pressure for 8 minutes. Your Instant Pot will be quite full, so it'll take about 15 minutes for it to get up to pressure.
Once the countdown has finished, carefully do a quick pressure release.
Season with sea salt & pepper as desired.
Ladle your soup into bowls and garnish with freshly chopped parsley.
Serve warm and enjoy!