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BROWN BEEF SOUP
1
1
⁄
2
pounds lean beef, cut into
1-inch cubes
4 cups water
1
⁄
2
cup chopped onion
1
⁄
2
cup sliced carrots
1
⁄
4
cup chopped celery
1 bay leaf
1 teaspoon parsley flakes
1 teaspoon salt
1
⁄
4
teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
295 Calories, 15 g Fat, 110 mg Cholesterol
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 1
1
⁄
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 minutes with pressure regulator rocking slowly. 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.
8 servings
BLACK BEAN SOUP
2 cups dry black beans
1 tablespoon olive or
vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded,
deveined, minced
1 tablespoon chili powder
1
1
⁄
2
teaspoons oregano
1
⁄
2
teaspoon allspice
4 cups chicken stock or broth
2 cups sliced carrots,
3
⁄
4
-inch
thick
1 tablespoon packed brown
sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh
cilantro, chopped
Salt to taste
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 pressure
regulator rocking slowly. 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
1 can (14
1
⁄
2
ounces) chicken
broth
1
⁄
4
cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into
1
⁄
2
-inch
chunks
1 medium onion, finely chopped
2 cloves garlic, minced
1
⁄
4
cup chopped parsley
1 bay leaf
SAFFRON FISH STEW
Pinch of saffron threads
or
1
⁄
4
teaspoon turmeric
• • • • • • •
1 pound firm fish (halibut,
haddock, cod, pollack) fresh
or thawed, cut into 8 pieces
1 small red pepper, cut into
chunks
1 cup frozen peas, thawed
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking
slowly. Cool cooker at once. Add sh, pepper, and peas. Close cover securely. Place pressure regulator on
vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay
leaf.
Nutrition Information Per Serving 8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol