I have to laugh at the soup commercials with a customer calling the soup kitchen via a can on a string. How many played “walkie talkie” that way as children? I know I did!
We purchased a quarter grass-fed cow this past fall. The butcher cleaned up the soup bones so well that there was almost no meat left on them. However, after 90 minutes in the pressure cooker with 6 cups of water, we have incredible beef broth to use for soup.
At the risk of repeating myself too much, I love soup! Especially on these frigid evenings, there’s something so wonderful about slurping soup, hearing the fire crackle, and watching candles flicker. It’s almost enough to make me wish winter lasted all year long. ALMOST, but not quite.
Cut stew meat into small, bite-sized pieces, toss with the herbs and seasonings, and let them sit for a couple hours.
Pressure cook the beef and herbs, just covered by broth, on high for 5 minutes. While the meat is cooking, cut up veggies. Use any you like – carrots, celery, turnips, parsnips, rutabaga, onion, potatoes, zucchini, etc. The more the merrier.
Add remaining broth, veggies, and lentils, and cook on high for 7 minutes. (I also added fresh sage and thyme, because they were in the refrigerator.)
This almost maxed out my pressure cooker. Allow it to release pressure naturally, which will take about 15 minutes.
Stir in the tomatoes and V-8. Remember to check for saltiness, especially if you use low-sodium V-8.
PrintBeef & Vegetable Soup
- Total Time: 40 mins
- Yield: 6-8 1x
Description
Hearty & Healthy And Delicious!
Ingredients
- 6 cups beef broth
- 1 1/2 pounds stew meat, cut into small, soup-sized pieces
- 1 tsp rubbed sage
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 Tbsp parsley
- Salt and pepper
- 2 cups lentils
- 1 14 ounce can diced tomatoes
- 2 cups V-8 juice
- Diced vegetablies, including carrots, celery, turnip, parsnip, onion, potatoes, rutabaga, zucchini
- 3 large cloves garlic, minced
Instructions
- Toss meat with herbs and seasonings, and allow to sit for at least an hour
- Put meat in pressure cooker, just covering with broth (maybe 2 cups broth)
- Seal pressure cooker, and cook on high for 5 minutes, use quick release method
- While meat is cooking, prepare veggies
- Add remaining broth, all the veggies, garlic, and lentils – making sure you don’t overfill the pressure cooker. Stir well. Cook on high for 7 minutes.
- Allow pressure to release naturally, which takes about 15 minutes.
- Stir in the diced tomatoes and V-8. Check seasoning.
- Prep Time: 10 mins
- Cook Time: 30 mins
