Presto 8-Quart Stainless Steel Pressure Cooker warranty Brown Beef Soup , Cup diced onion

	BROWN BEEF SOUP 
11⁄2	pounds lean beef, cut into	1⁄4	cup diced carrots
	1 inch cubes	1	small bay leaf
1	tablespoon vegetable oil	1⁄8	teaspoon pepper
6	cups water	1⁄4	cup chopped celery
11⁄2	tablespoons salt	1	teaspoon parsley flakes
1⁄2	cup diced onion

Pour vegetable oil into cooker. Turn heat selector to medium and brown beef. Add water and bring to a boil. Skim off fat. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.

Nutrition Information Per Serving	6 servings
122 Calories, 10 g Fat, 20 mg Cholesterol

Delicious Soups From Brown Beef Soup...

BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.

ONION SOUP — Pour 3 tablespoons vegetable oil into cooker and sauté 11⁄2 cups thin- ly 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 a very slow, steady flow of steam escaping from the pressure regulator. 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

VEGETABLE SOUP — Add 4 cups cooked diced veg tables of your choice to Brown Beef Soup. Salt and pepper to taste and heat through.

8 servings

BEEF TOMATO SOUP — Add 2 cups tomato juice, 1 cucooked rice, and 1 teaspoon salt to Brown Beef Soup. Heat through.

			8 servings
	Black Bean Soup 
2	cups dried black beans	11⁄2	teaspoons dried oregano
1⁄4	cup vegetable oil	1⁄2	teaspoon allspice
1	tablespoon salt	2	cups sliced carrots, 3⁄4-inch thick
	Water	4	cups chicken stock or broth
1	tablespoon olive or vegetable oil	1	tablespoon packed brown sugar
1	cup chopped onion	2	teaspoons white wine vinegar
3	cloves garlic, minced		• • • • • • •
1-2	jalapeño chiles, seeded,	1	cup loosely packed fresh cilantro,
	deveined, minced		chopped
1	tablespoon chili powder		Salt

Soak beans overnight in 1⁄4 cup oil, 1 tablespoon salt, and water to well cover beans; drain. This is necessary to prevent foaming and frothing, see page 31. Pour olive oil in pressure cooker. Sauté onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in carrots, beans, chicken stock, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and COOK 15

MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. 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. Season to taste with salt.

Nutrition Information Per Serving	8 servings
280 Calories, 10 g Fat, 0 mg Cholesterol

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