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BROWN BEEF SOUP
1
1
⁄
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
1
1
⁄
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 1
1
⁄
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 1
1
⁄
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 clovesgarlic,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