Presto 1241, 1282, 1362, 1264, 1341 Brown Beef Soup, Black Bean Soup, Saffron Fish Stew, servings

8 servings

6 servings

BROWN BEEF SOUP

1½	pounds lean beef, cut into	¼	cup chopped celery
	1-inch cubes	1	bay leaf
4	cups water	1	teaspoon parsley flakes
½	cup chopped onion	1	teaspoon salt
½	cup sliced carrots	¼	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

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 1½ cups thinly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with ¼ 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.

BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through.

Black Bean Soup

2	cups dry black beans	4	cups chicken stock or broth
1	tablespoon olive or vegetable	2	cups sliced carrots,
	oil		¾-inch thick
1	cup chopped onion	1	tablespoon packed brown
3	cloves garlic, minced		sugar
1-2	jalapeño chiles, seeded,	2	teaspoons white wine vinegar
	deveined, minced		• • • • • • •
1	tablespoon chili powder	1	cup loosely packed fresh
1½	teaspoons oregano		cilantro, chopped
½	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

SAFFRON FISH STEW

1can (14½ ounces) chicken broth

¼ cup dry white wine

4 new red potatoes, quartered

3carrots, cut into ½-inch chunks

1 medium onion, finely chopped

2cloves garlic, minced ¼ cup chopped parsley

1bay leaf

Pinch of saffron threads or ¼ 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 Serving8 servings 174 Calories, 1 g Fat, 40 mg Cholesterol

11