Jan's StoryI couldn't live without my pressure cooker. Now my recently married daughter has come to appreciate the wonders that can be done with a pressure cooker--especially for busy career women! It should be the number one gift on a bridal registry!
2 1/2 pkg
chuck steaks or round steaks
bag mixed vegetables for soup
diced potatoes (if not in the mixed vegetables)
stalks celery, diced
big onion, diced
(big) of vegetable juice (could use V-8 if necessary)
cubes of beef bouillion
bunch of spaghetti, broken into 4ths
salt, pepper to taste
1Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
2Open pressure cooker when cooled, take a knife and wrap it in a wet paper towel. Take the wet towel/knife and wipe around the inside of the pressure cooker to remove the brown beef residue.
3Open frozen vegetables and dump into the pressure cooker with the diced onions, celery and potatoes. (Some vegetable mixes have onion, celery and potatoes in them, but I like to add more!)
4Pressure cook another 7 minutes. While it is cooking, boil spaghetti. Drain and after you open the pressure cooker, add the spaghetti. Pour in tomato juice. (I've used V-8 juice if I was out of tomato juice and I've used canned diced tomatoes, as well.) Salt & pepper to taste and serve. Best if served with friend cornbread patties or baked cornbread (not the sweet kind!)
5This soup freezes beautifully. I freeze it in quart freezer bags and my husband can pull one out on any given day and have instant lunch!
Tess TJM tmoo - Aug 15, 2011
when you say you freeze in quart freezer bags..... how do you do that?? put the bags in another container to fill them??? and then freeze them flat or how???? how do you heat them up???? to eat??? I assume you freeze with noodles in them also..??? have you ever used chicken instead of beef???? thanks, Tess
Tess TJM tmoo - Aug 15, 2011
by the way, I love my pressure cooker also... I make homemade german brown beans in it with pork country ribs.... hmmmm and they freeze beautifully also.... yummers.... Tess
Jan Mullikin jmulliki - Aug 15, 2011
I open the quart bag and ladle in enough soup for one person; squeeze out the air and zip it shut. Then I place them flat in the freezer until firm. When I leave for work I put a bag in the kitchen sink to thaw for my husband and it's ready to heat by lunch time for him. If you're in a hurry, just put the bag in the sink with hot water an it's thawed in no time. I freeze with the spaghetti in it and it's fine. Sometimes I freeze it in little rubbermaid containers but they seem to take up too much room in the freezer. I've never used chicken instead of beef as my husband is a big beef lover! This is so good with regular (not sweet!) cornbread crumbled up in it. I think this would also can just fine if you leave out the spaghetti. Hope you enjoy it--it'll soon be soup time with fall coming!
deb baldwin messinthekitchen - Jan 15, 2012
My husband might like this...I have never put spaghetti in soup..good idea. A save for me.