Vegetable Beef Soup
Servings: 0
Ingredients
- 3 lbs. lean stew beef cubed
- 28 ounces San Marzano crushed tomatoes
- 28 ounces water cold
- 1 large onion diced
- 8 ounces carrots peeled & diced
- 4 medium russet potatoes peeled & diced
- 16 ounces frozen baby lima beans
- 16 ounces frozen whole kernal white corn
- 16 ounces frozen sliced okra
- 6 cups cold water
- salt & black pepper to taste
Instructions
- Cook stew beef, tomatoes and water in a pressure cooker on medium for about 12-15 minutes by turning heat on high and reducing to medium when pressure is up. Do not leave unattended.
- When pressure on valves goes down, carefully remove top. With a large spoon, mash meat against sides of cooker until broken up. Pour into an 8-10 qt. Dutch oven.
- Add remaining ingredients with about 4-6 cups of cold water to start and a good bit of salt and pepper. Bring to a boil, turn down to medium heat and cook with top cracked about 1 hour, stirring occasionally. Add more water if necessary. Remove top, adjust seasonings (it takes a lot of salt & pepper), and continue to simmer about 30 minutes. Do not cook too long or the potatoes will be mushy.
- Serve with plain or Mexican cornbread.
Notes
Recipe By: Sherry Moman
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