Step 1

CROCKPOT:

Step 2

Start by chopping all of your veggies; peel the onion and carrots, dice the onion, carrots and celery.

Step 3

Slice your cabbage into small bite-size pieces; add chopped cabbage to your crockpot.

Step 4

Heat a skillet over medium heat.

Step 5

Once hot, add in the oil, onions, and ground beef.

Step 6

Cook meat, breaking it apart with a wooden spoon until browned and nicely crumbled. Season meat with sea salt, oregano, and thyme.

Step 7

Transfer cooked beef and onions to your crock pot.

Step 8

Add in the garlic, carrots, celery, tomatoes and beef stock.

Step 9

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.

Step 10

STOVE TOP:

Step 11

Follow all steps above, finally placing everything in a large stock pot to cook, instead of a crockpot.

Step 12

Bring soup to a good boil then simmer on low, covered for 20-30 minutes or until veggies are tender.

Step 13

INSTANT POT:

Step 14

Add the oil and onion to your Instant Pot and press the "sauté" button. Cook for 3-4 minutes.

Step 15

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.

Step 16

Add the remaining ingredients to your Instant Pot.

Step 17

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.

Step 18

Once the countdown has finished, carefully do a quick pressure release.

Step 19

TO SERVE:

Step 20

Season with sea salt & pepper as desired.

Step 21

Ladle your soup into bowls and garnish with freshly chopped parsley.

Step 22

Serve warm and enjoy!