Pressure Cooker Beef Vegetable Soup Recipe

In the autumn months, I tend to make soups weekly because my family spends so much time outdoors. A savory beef vegetable soup tastes good and is nutritious. When the family comes in from being outdoors on a cool autumn day a bowl of beef vegetable soup served with crusty bread will warm them up.

I always prepare homemade soup on Sundays in my Elite Bistro pressure cooker. It's a fast way to cook the soup and the warm setting is perfect for keeping the soup hot all day.

For this beef vegetable soup recipe you will need the following ingredients

Stew meat 1 pound

A medium-sized white onion diced

A medium red pepper diced

Minced garlic 1 teaspoon

1 cup celery diced

1 cup carrots sliced

8 an ounce of soup beans (soaked in water overnight)

2 / 32 ounces of beef broth

White flour used when browning the meat

Amish egg noodles 8 ounces (optional)

Extra Virgin Olive Oil (2 tablespoons)

16 ounces of water

Seasoning

black pepper to taste

Salt to taste

I used fresh herbs but you can use dried 

Thyme and rosemary 1 teaspoon dried of each

In a skillet add the extra virgin olive oil enough to cover the pan so that meat does not stick, heat the pan to medium-high. Add the stew meat that is dipped in white seasoned flour (salt & black pepper). Use a tong when adding the meat as this will prevent being burned by the hot oil.

Brown the meat on one side then turn over and cook the other side. Remove the meat from the skillet. In the same skillet add your onions and peppers and you may need to add more olive oil to saute.

Add your meat, onions, and peppers to your pressure cooker, next add your broth, water followed by remaining vegetables, beans, and herbs. (optional additional salt and pepper to taste)

Everything should be in the pressure cooker except for the egg noodles. Lock the lid on the pressure cooker and allow the steam to escape. Set the pressure cooker for soup or stew and cook for 20 minutes.

Turn off the pressure cooker, allow it to rest before opening then add your egg noodles. Lock the lid onto the cooker, make sure the steam can escape, and set the cooker for soup or stew cook for 15 minutes.

Turn off, allow to rest before opening the lid. Check to see if vegetables and beans are cooked. If additional time is needed then cook more, otherwise set the pressure cooker for warm and cover with a glass lid.

At the end of the day if there are leftovers then remove the soup from the cooker and store any leftovers in a soup container in the refrigerator.

You can reheat in soup mugs in the microwave. I recommend serving soup with a baguette or other crusty bread.

Split Pea With Ham Soup Recipe

When the season change from summer to autumn the days are cooler and the nights can be cold. As a rule, when the weather is cooler I will go to my mother's cookbook and look for her split pea with ham soup recipe.

This is a hearty and wholesome recipe that is packed with protein and nutrients. It is also a one-pot meal that can be served for dinner and a bowl of soup for lunch the next day. Normally I serve warm from the oven dinner rolls or crackers.

It takes two days to prepare this recipe because it is best to soak the split green peas overnight in a pot of water. Then the following day you would gather your ingredients and make the soup.

Ingredients:

Chopped Carrots

Chopped Leeks

Chopped Potatoes

Diced Ham Steak

Split Peas

Chicken stock

Diced clove of garlic

2 sprigs of Fresh Thyme

2 sprigs of Fresh Rosemary

Olive Oil

Salt and Pepper to taste

In a soup pot add olive oil and heat to medium-high. Then add your garlic and saute it before adding your leeks, carrots, and potatoes. Stir so that vegetable cook evenly. Cook for five minutes. Add your chicken stock, split peas, ham, herbs, salt and pepper to taste. Stir all ingredients and cook on the stove until soups come to a boil. Stirring while the soup is cooking will prevent it from sticking to the bottom of the pot. Turn heat to simmer and cook for an hour. Continue to stir the soup until all vegetable and peas are tender.

Here are other split pea soup recipes that you may like

Keep your soup recipes organized with a custom card.  Buy as shown or add your recipe.  I like the recipe cards because it is a nice way to share with my family and friends.  All cards were created by artists at Zazzle.com. 

Soup Recipe Pages for Recipe Binder

by kjscreations

Bean Soup Recipe on a Card

by susan52z

Trendy Retro Recipes Personalized Notebook

by reflections06

Hearty Baked Potato Soup Recipe

Baked potato soup is a hearty soup is a full flavor soup that your children and spouse will enjoy.  Homemade soup is always a good meal, as you can make it the day before and serve on a school night when you are pressed for time.

Source: recipenewz.com via RecipeNewZ on Pinterest

In my house my husband does most of the cooking but that is not to say that I do not cook.  I enjoy making comfort food and tend to do most of cooking and baking in the fall and winter season. 

 I enjoy making fresh soup in the morning and then letting it simmer on the stove.  If my hubby and I are out in the yard working all day the baked potato soup sure does taste good.  I like to serve this soup with a loaf of Italian bread and a side salad. 

Here is my recipe for baked potato soup.

Gather ingredients for baked potato soup:

6 cooked baked potatoes
3 Tablespoons low fat and salt free butter

½ cup of fine diced leeks

¼ cup of chopped celery

2 tablespoons of thinly sliced scallions

3 tablespoons of all-purpose white flour

1/8 teaspoon of ground black pepper

¼ teaspoon of kosher salt

1 ½ teaspoon of minced garlic

2 cup whole milk, half and half, heavy cream or buttermilk

1 ¼ cups of shredded sharp cheddar cheese

3 cup low fat chicken broth

8 slices of turkey bacon

¼ cup low fat dairy sour cream

Recipe

Step 1
Cut baked potatoes in half and scoop out the pulp. Mash the potatoes with metal masher and put in a mixing bowl.

Step 2
For stove top preparation you would set the burner at medium high and melt the butter in a 6-quart Dutch oven pot.  Turn burner down to medium and cook the onions and the celery.  Cook down to remove the moisture.  Cook until onion and celery is tender. (Stir while onions and celery is cooking so they do not burn)

Step 3
Add dry ingredients; salt, pepper, and flour. Add garlic and mix all ingredients well. Then add the milk.  Mix all ingredients and turn the stove down to medium and let the soup cook for approximately ten minutes.  When the soup thickens you would then add your potatoes, one cup of cheese and the chicken broth.  Stir well until the cheese has melted.

Step 4
Remove the soup from the stove and set on counter.   Use a handheld blender to make the soup creamy.

Step 5
Use a ladle to fill the six soup bowls with six-ounces of the baked potato soup.  Garnish the soup shredded cheddar cheese, crumbled turkey bacon, scallions and a dollop of sour cream.
  
Tips:
Store any leftover soup in airtight container or freeze.

Optional serve the baked potato soup in a bread bowl.  I call ahead of time and ask bakery to bake me some bread bowls.  I usually serve the soup this way when I am having company.