The Soup Diva

Oh my word. This was so easy and SO good (and also pretty healthy! Win + win + win.)

• 1 to 1 ½ lbs ground beef
• 1 onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (1/2 tsp)
• 2 tbsp butter
• 2 tbsp Worcestershire sauce (or balsamic vinegar)
• 1 ½ tsp salt
• 2 tsp seasoning blend
• 1 small can (4 oz) diced green chilies (optional)
• 1 bag pre-shredded cole slaw mix (14 oz or so)
• 1 large can (28 oz) crushed tomatoes (or 1 can each diced tomatoes and tomato sauce, 15 oz or so)
• 1 cup uncooked rice
  

For stovetop/oven, brown ground beef, onions, and garlic with salt and pepper in a skillet with lid. Stir in cabbage and continue heating until wilted; stir in tomatoes/sauce, and rice. Heat until bubbling, then cover and place in 300 degree oven for 1 hour.

For slow cooker, brown ground beef and pour into slow cooker (including grease). Add all other ingredients, stir and heat on high for 3-4 hours or on low for 6-8 hours.

For pressure cooker, brown ground beef, onions, and garlic on Sauté, cancel and stir in all other ingredients, increasing rice to 1 1/2 cups. Pressure cook on high for 4 minutes, then allow Natural Release for 5-10 minutes.

Serve with crusty bread, rolls, or cornbread if desired (to help mop up the “juice”!)