Wednesday, November 2, 2016

Soup Day

Even though it is now November, we're still having lovely weather here on the prairie. Every now and again there is a touch of chill to the air, though, and today the wind was from the north, and the sun was fleeting as the clouds blew in. It was a great day for soup for lunch!Usually when I'm home alone during the day I forage the refrigerator for leftovers and cobble together this and that to make something of a meal for lunch. Today I just kept thinking of a soup recipe I've made before in the Instant Pot. Since I had fresh-made beef stock (from t-bone steak bones and scraps), I quickly threw stuff in the IP, and within 20 minutes had a piping-hot bowl of nourishing and tasty vegetable beef soup.
The original recipe that I used for inspiration calls for potatoes and white rice, neither of which were in my pantry. Instead I used mushrooms and the last bit of a box of rotini pasta. I also substituted green beans for the peas, and black beans instead of garbanzo.This made a full pot of soup, so I enjoyed my lunch, then packaged up the remainder in glass jars to freeze for another meal. I love having extras to freeze for later.I'll be doing a couple of soup days for freezer cooking in the near future. It's an easy and frugal meal, and makes a perfect lunch for me and to send with Greg.Tell me what your favorite soup is - I'd love some ideas for new recipes to try!
Edited to add:It was so chaotic around here when I was trying to publish this post that I forgot to include the recipe. Oops! Here it is:

Pressure Cooker Vegetable Beef Soup

Yield: 6 servings
·      1lb. lean ground beef
·      1 tablespoon oil
·      1 large onion, diced
·      1 rib celery, chopped
·      6-8 mushrooms, quartered
·      3 cloves garlic, finely chopped or pressed
·      2 14-ounce cans beef broth (I used homemade)
·      1 14-ounce can crushed tomatoes
·      1 12-ounce bottle V8 juice
·      1 15-ounce can black beans, drained and rinsed
·      2 carrots, peeled then sliced into thin coins
·      1 can cut green beans, drained
·      salt and pepper
·       
1.  Preheat the pressure cooking pot using the browning or sauté setting. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels.
2.  Add oil to the pressure cooking pot. Add onion, celery, and mushrooms. Cook, stirring occasionally, about 5 minutes. Add garlic and cook 1 minute more.
3.  Add beef broth, tomatoes, V8 juice, beans, carrots, and browned ground beef to the pot and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and do a quick pressure release.
4.  Stir in green beans and pasta, season with salt and pepper to taste. Turn on sauté function and cook until pasta is done to your liking.
(You could put the pasta in before pressure cooking since it only cooks 4 minutes, but I didn’t think to do that. It would save a little time at the end.)

Enjoy!

T.


2 comments:

  1. Your soup looks delicious! I make a lot of soup in the fall and winter. One of my favorites is a classic Pasta e Fagioli - you can find the recipe here on my blog:
    https://comfyhouse.blogspot.com/2014/10/comfort-in-bowl-soup-recipes-for-those.html

    There's also a mexican chicken soup recipe in that post, too. My latest favorite soup recipe is one I found on the blog, Posie Gets Cozy. I wrote about it and posted a picture in this post: https://comfyhouse.blogspot.com/2016/10/hodgepodge.html

    Happy cooking! :-)

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    ReplyDelete

Thanks for sharing!