While I usually like to do my soup cooking in my Instant Pot, this recipe won’t fit in mine. So, you’ll need a large stock pot to make this one. If you don’t already own one, I highly recommend this 8.6 Qt stockpot from Duxtop. It’s a good quality, heavy duty product that will last you many years of cooking, and suitable for any stovetop, electric, gas, and even induction cooktops.
I usually buy my London broils in a twin pack, one which gets cooked whole, and the other which I cut into cubes before freezing for later use. But if you catch a good sale on roasts, you can do the same with just about any cut of beef roast, and use it in this recipe. You can usually get 2 pots of soup from a 4 to 5 LB roast.
Since you are only using half of a head of cabbage in this recipe, you can either use the other half in another recipe, within the next few days, or cut it up and freeze it in a ziplock bag, for a future pot of soup.
The bouillon powder I use in this and other recipes is from Malher. It comes in large containers and is more economical than other brands, especially if you buy it from a local Hispanic grocery store, where you can usually get it for a fraction of the price that Amazon charges. It is lower in salt than many other brands, so you can use more of it to get a more intense flavor, without making your food too salty. If you choose to use a different brand, please keep this in mind and use less than the recipe calls for.
This recipe is at medium spiciness. If you prefer your food to be extra spicy, you can use all hot Hungarian paprika (4 TBS), and omit the smoked paprika. If you don’t like spicy food at all, you can use all smoked paprika (4 TBS) and omit the hot Hungarian paprika. Or you can reduce one and increase the other, however way you want, till you get it just how you like it, while maintaining a combined total amount of 4 TBS.
Ingredients:
- 1 lean top round London broil, fat removed, cut into bite sized cubes
- 1 medium onion, chopped
- 4 cloves of garlic, chopped
- 3 bell peppers, chopped
- 2 ripe tomatoes, chopped
- 2 stalks celery, chopped
- 4 carrots, sliced
- 1/2 head of cabbage, chopped
- 2 small cans mushrooms (stems and pieces), with liquid
- 4 TBS tomato beef bouillon powder
- 3 TBS apple cider vinegar
- 2 TBS hot Hungarian paprika
- 2 TBS smoked paprika
- 1 TBS caraway seeds
- 1 tsp ground bay leaf
- 1 tsp ground rosemary
- 3 qt water
- 8 oz uncooked whole grain elbow macaroni
Directions:
- Combine all ingredients, except the elbow macaroni, in an 8.6 qt or larger stock pot.
- Cover and heat till it begins to boil, then turn down to a simmer.
- Simmer 90 minutes, stirring occasionally.
- Turn off heat and stir in the macaroni.
- Cover and wait 10 minutes.
- Serve with a hearty bread, such as pumpernickel.
