| BROWN BEEF SOUP |
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11⁄2 | pounds lean beef, cut into | 1⁄4 | cup chopped celery |
| 1 inch cubes | 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 a very slow, steady flow of steam escaping from the pressure regulator. 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 min- utes 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
BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through.
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| 8 servings |
| Black Bean Soup |
| |
2 | cups dried black beans | 4 | cups chicken stock or broth |
1 | tablespoon olive or vegetable oil | 2 | cups sliced carrots, |
1 | cup chopped onion | 1 | tablespoon packed brown sugar |
3 | cloves garlic, minced | 2 | teaspoons white wine vinegar |
jalapeño chiles, seeded, |
| • • • • • • • | |
| deveined, minced | 1 | cup loosely packed fresh cilantro, |
1 | tablespoon chili powder |
| chopped |
11⁄2 | teaspoons oregano |
| Salt to taste |
1⁄2 | teaspoon allspice |
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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 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.
Nutrition Information Per Serving | 8 servings |
231 Calories, 3 g Fat, 0 mg Cholesterol |
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