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12
1 pound lean beef, cut into
1-inch cubes
5 cups water
1 can (14-15 ounces) diced
tomatoes
½ cup chopped onion
1 cup sliced carrots
1
⁄
4
cup chopped celery
1 clove garlic, minced
2 tablespoons parsley akes
1½ teaspoons basil
1 teaspoon salt
1 bay leaf
¼ teaspoon black pepper
• • • • • • •
1 can (16 ounces) Great
Northern beans
1 can (15 ounces) cut green
beans, drained
2 ounces ne noodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper
in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord.
beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish with Parmesan cheese, if
desired.
Nutrition Information Per Serving 10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
MINESTRONE
POTATO SOUP
1 tablespoon vegetable oil
1 cup nely chopped onions
½ cup nely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
¼ teaspoon white pepper
¼ teaspoon basil
• • • • • • •
1 can (12 ounces) evaporated
skim milk
Salt to taste
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth,
potatoes, pepper, and basil to pressure cooker. Close cover securely. Place pressure regulator on
vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord.
until smooth. Return to pressure cooker and stir in evaporated milk.
Nutrition Information Per Serving 6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol
ZESTY HOMEMADE CHILI
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney beans,
drained and rinsed
Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord. Stir in kidney beans and heat
through.
Nutrition Information Per Serving 4 servings
432 Calories, 17 g Fat, 111 mg Cholesterol
1½ pounds ground beef
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt