Pressure cooker Vegetable Beef Soup


Jan Mullikin Recipe

By Jan Mullikin jmulliki


Rating:
Serves:
8
Prep Time:
Cook Time:
Comments:

I 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!

Ingredients

2 1/2 pkg
chuck steaks or round steaks
1
bag mixed vegetables for soup
3
diced potatoes (if not in the mixed vegetables)
1-2
stalks celery, diced
1
big onion, diced
1 can(s)
(big) of vegetable juice (could use V-8 if necessary)
4-5
cubes of beef bouillion
1
bunch of spaghetti, broken into 4ths
salt, pepper to taste

Directions Step-By-Step

1
Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
2
Open 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.
3
Open 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!)
4
Pressure 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!)
5
This 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!

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy


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7 Comments

user
Jan Mullikin jmulliki
Jan 29, 2012
Let me know how you like it! It's perfect for a cold winter day!
user
Marcy Baha missmarcy
Jan 28, 2012
I too love my pressure cooker!! Husband's family uses theirs for every evening meal. Now I know why! Cannot wait to try this recipe!
Thanks for sharing!
user
deb baldwin messinthekitchen
Jan 15, 2012
My husband might like this...I have never put spaghetti in soup..good idea. A save for me.
user
Jan 15, 2012 - deb baldwin shared this recipe with discussion group: Pressure Cooking
user
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!