This soup has easily become one of our family favorites on a cold day. It’s so simple and yet very tasty! I was inspired by the recipe on Salt & Lavender’s website.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 1-2 Lbs ground beef
- 3 cloves garlic
- 2 Tbsp tomato paste
- 6 cups beef broth
- 2 Russet potatoes, peeled and chopped
- 1/2 bag frozen corn
- 1 bag chopped mini carrots
- 1 Tbsp Italian seasoning
Instructions
- Add the olive oil and onion to your Instant Pot. Press the sauté button and cook for 4 minutes or until cooked through.
- Stir in the ground beef and garlic. Cook until the beef has browned, stirring occasionally (if using crockpot, cook in a separate pan).
- Stir in the tomato paste, beef broth, potatoes, corn, carrots and Italian seasoning.
- Close the lid, make sure the valve is on “sealing” button and cook on high pressure for 8 minutes (if cooking in a crockpot, add all ingredients to crockpot and cook on low for 5-6 hours).
- Do a quick pressure release. Season with salt and pepper as needed.
- Course : Lunch & Dinner Recipe Type : Dairy Free Egg Free Gluten Free Paleo Vegan Whole30
Hi, I’m Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoy life in the Midwest, though still missing the ocean!
I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!