BROWN BEEF SOUP
11⁄2 | pounds lean beef, cut into | 1⁄4 | cup chopped celery |
| 1 | bay leaf | |
4 | cups water | 1 | teaspoon parsley flakes |
1⁄2 | cup chopped onion | 1 | teaspoon salt |
1⁄2 | cup sliced carrots | 1⁄4 | teaspoon black pepper |
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving | 4 servings |
295 Calories, 15 g Fat, 110 mg Cholesterol |
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Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.
ONION SOUP — Pour 2 tablespoons vegetable oil into cooker and sauté 11⁄2 cups thinly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with 1⁄4 teaspoon pepper. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Ladle into soup bowls. Top with Parmesan cheese. If desired, garnish with croutons or toasted French bread.
6 servings
BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through.
8 servings
Black Bean Soup
2 | cups dry black beans | 4 | cups chicken stock or broth |
1 | tablespoon olive or | 2 | cups sliced carrots, |
| vegetable oil |
| thick |
1 | cup chopped onion | 1 | tablespoon packed brown |
3 | cloves garlic, minced |
| sugar |
jalapeño chiles, seeded, | 2 | teaspoons white wine vinegar | |
| deveined, minced |
| • • • • • • • |
1 | tablespoon chili powder | 1 | cup loosely packed fresh |
11⁄2 | teaspoons oregano |
| cilantro, chopped |
1⁄2 | teaspoon allspice |
| Salt to taste |
Soak beans according to instructions on page 29. Pour oil in pressure cooker. Sauté onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove 1 cup of bean mixture, place in blender and purée until smooth. Return to pressure cooker and stir in fresh cilantro.
Nutrition Information Per Serving | 8 servings |
231 Calories, 3 g Fat, 0 mg Cholesterol |
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SAFFRON FISH STEW
1can (141⁄2 ounces) chicken broth
1⁄4 cup dry white wine
4new red potatoes, quartered
3carrots, cut into
1medium onion, finely chopped
2cloves garlic, minced
1⁄4 cup chopped parsley
1 bay leaf
Pinch of saffron threads or 1⁄4 teaspoon turmeric
• • • • • • •
1pound firm fish (halibut, haddock, cod, pollack) fresh or thawed, cut into 8 pieces
1small red pepper, cut into chunks
1 cup frozen peas, thawed
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Add fish, pepper, and peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay leaf.
Nutrition Information Per Serving 8 servings 174 Calories, 1 g Fat, 40 mg Cholesterol
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