Vegetable Beef Soup - Pressure Cooker Recipe
One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of the conventional method.
One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of the conventional method.
- Carbohydrate 15.6614841565657 g
- Cholesterol 0 mg
- Fat 2.20160325829943 g
- Fiber 4.14401800061795 g
- Protein 3.28505856060606 g
- Saturated Fat 0.32594614605952 g
- Serving Size 1 1 quarts, 8-10 serving(s) (846g)
- Sodium 137.118023548239 mg
- Sugar 11.5174661559477 g
- Trans Fat 0.190517927292325 g
- Calories 85 calories
Step-by-step
- In a 5 or 6 quart pressure cooker, brown beef on all sides in oil.
- Stir in all ingredients EXCEPT tomatoes.
- Lock the lid on the pressure cooker and cook on high until the weight begins to "jiggle".
- Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
- Remove from heat and let pressure release conventionally.
- Stir in tomatoes and return to the stove and simmer an additional 5-10 minutes.
My Cozy Pressure Cooker Vegetable Beef Soup
The aroma of simmering beef and vegetables always takes me back to my childhood. My mom, a busy working mom of three, often relied on her pressure cooker for quick, hearty meals. This Vegetable Beef Soup recipe, adapted from an old newspaper clipping, is a testament to the magic of a pressure cooker and a delicious reminder of comforting home-cooked meals.
This isn't just any vegetable beef soup; it's a nostalgic journey to a time when simple meals tasted best. I remember the anticipation, the rich aroma filling the kitchen, the warmth of a bowl of this soup on a chilly evening. This recipe is a tribute to those simpler times, to the flavors that evoke comfort and warmth, and to the efficiency of modern kitchen appliances. It’s a perfect balance of nostalgia and practicality, making it a staple in my busy life.
The best part? This recipe is unbelievably easy. With the help of a pressure cooker, the tough beef becomes incredibly tender, practically melting in your mouth. The vegetables retain their vibrant colors and flavors. The entire process, from start to finish, takes roughly an hour – a huge time saver, especially for those days when juggling work, kids, and a social life leaves little time for elaborate cooking. But the outcome? Pure bliss in a bowl. It is easy and simple recipe for even a novice cook
I've made a few minor tweaks to the original recipe, mostly to suit my tastes. But the core essence remains the same: a hearty, flavorful soup that's both nutritious and satisfying. Whether you're a seasoned cook or a kitchen novice, this recipe is a fantastic addition to your repertoire. It's also a great way to use up leftover vegetables or introduce new ones to your family. It's wonderfully versatile, allowing you to adjust the ingredients to suit your preferences.
Beyond the ease of preparation and the delicious taste, this soup also holds a special place in my heart. It's a connection to simpler times, a taste of home, a reminder of the love and care that go into preparing a comforting meal. It's the kind of recipe that makes even a rushed weekday feel a little more special.
So, gather your ingredients, fire up your pressure cooker, and get ready to experience the comforting magic of this Vegetable Beef Soup. It's more than just a meal; it's a memory in a bowl.
Ingredients I use:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery ribs, sliced
- 1 medium potato, cubed into 1/2-inch pieces
- 1 cup carrots, sliced
- 1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 8 cups water
- 6 teaspoons beef base
- Salt and pepper to taste
Tips and Variations:
- Feel free to add other vegetables like green beans, corn, or peas.
- For a richer flavor, use beef broth instead of water.
- If you don't have a pressure cooker, you can cook this soup on the stovetop. It will just take longer.
- Add a bay leaf or two for extra depth of flavor.
- Garnish with fresh herbs like parsley or chives before serving.
Enjoy this delicious and comforting Vegetable Beef Soup!
