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

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Navy Bean Soup Recipe

When the temperature changes in mid to late fall I cook soups and stews for my family. One of my favorite evening meal soups is Navy Bean made with fresh vegetables, ham steak and served with warm in-the-oven French Baguette loaf of bread This hearty soup is packed with nutrients that will fuel my family, providing them energy for their evening chores and will help to fight off colds and flu.

When it comes to making this soup I have no rules on what vegetables to use. Normally I prepare this soup with leeks, potatoes, celery, and carrots. I will peel, chop and cook the vegetables together in a large pot of low-sodium chicken broth. When the vegetables are cooked I will add the navy beans, fresh herbs, and two sprigs of rosemary tied together and dropped into the soup pot. I will season the soup with a freshly grated peppercorn medley by McCormick, and a clove of freshly chopped garlic. When all of the seasonings are added I will then add the chopped ham steak or chicken sausage to the soup and stir well and allow the soup to simmer for another 30 minutes.

I like to serve a bowl of this navy bean and vegetable soup with warm in-the-oven banquette bread topped with herb-whipped butter spread. You can garnish the bowl of soup with grated Parmesan cheese and diced chives.

A large bowl of navy bean soup usually fills my family up to the point that they do not want dessert or a before-bed snack. I like making a pot of soup because there are always leftovers for lunch or after-school snacks the following day.

Here are some other recipes for Navy Bean soup.