Vegetable Beef Soup Pressure Cooker Recipe Bill Knapps

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S

Steps:

• In 5 or 6 quart pressure cooker brown beef on all sides in oil.
• Stir in all ingredients EXCEPT tomatoes.
• Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
• Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
• Remove from heat and let pressure release conventionally.
• Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
• I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

BILL KNAPP VEGETABLE BEEF SOUP

Steps:

• 1. In saucepan, combine tomato juice & broth.
• 2. Add steak & vegetables and heat until meat & vegetables are tender, without boiling hard.

BILL KNAPP'S MICHIGAN BEAN SOUP

Steps:

• Wash and sort the beans and soak overnight in cold water to cover.
• Next morning drain beans.
• Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
• Bring to a boil, cover and simmer 3 hours or until beans are tender.
• While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
• Drain and add to the beans and ham and continue cooking for 45 minutes more.
• Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
• Add salt and freshly ground black pepper to taste.
• Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.

V8 VEGETABLE SOUP (PRESSURE COOKER)

Steps:

• Combine all ingredients in a large pressure cooker and add spring water to cover.
• Lock the lid in place and bring to pressure over high heat. Lower the heat and cook for 6 minutes.
• Remove from the heat and use a quick release method to release pressure.