When cold weather sweeps across the Great Plains, I get the urge to pull out the good ole pressure cooker, which I consider an essential piece of kitchenware. I can’t imagine riding out the cold months without one or the array of soups, especially hearty beef vegetable soup, that can be made within.
1 lb. – Ground Beef
4 – Small potatoes
1 cup – Celery, sliced 1/4-inch
1/2 cup – Yellow onions, diced
1/2 cup – Red onions, diced
1/2 cup – Carrots, diced
1/2 cup – Green bell pepper, diced
1/2 cup – Red bell pepper, diced
1 can – Whole kernel corn, drained
1 can – Diced tomatoes, drained
1 – Jalapeño, sliced 1/8- inch
8 cups – Beef broth
2 tablespoons – Butter
1-1/2 tablespoon – Seasoning salt
1-1/2 tablespoon – Basil
1 tablespoon – Oregano
3 – Bay leaves
Salt and pepper
In a skillet, brown the ground beef over medium heat, drain and set aside, about 5 minutes.
In a pressure cooker, melt the butter over medium heat. Add the onions, carrots and celery, sauté until onions are translucent, about 7 minutes. Add the celery, green and red bell peppers, jalapeño and sauté, 5 minutes.
Add the beef broth, potatoes, corn, tomatoes, ground beef, oregano, basil, season salt and bay leaves. Seal the pressure cooker and cook on medium high heat for 10 minutes.
Remove from heat, allow to cool at room temperature or use the cold water release method for your pressure cooker to release the pressure seal. Season with salt and pepper.
Serves 8 – 12