Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK -- Strain Brown Beef Soup to make stock.
ONION SOUP -- Pour 2 tablespoons vegetable oil into cooker and saut_ 1+Acups
thinly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock ill cooker. Season
with ¼ teaspoon pepper. Close cover securely. Place pressure regulator on vent pipe
and cook 2 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord. Ladle into soup bowls. Top with Parmesan cheese. If desired, garnish
with croutons or toasted French bread.
6 servings
BEEF TOMATO SOUP -- Add 2 cups tomato juice and 1 cup cooked rice to Brown
Beef Soup. Heat through.
8 servings
BLACK BEAN SOUP
2 cups dry black beans 2 cups sliced carrots,
1 tablespoon olive or "V4-inchthick
vegetable oil 1 tablespoon packed brown
1 cup chopped onion sugar
3 cloves garlic, minced 2 teaspoons white wine
1-2 jalapefio chiles, seeded, vinegar
deveined, minced .......
1 tablespoon chili powder 1 cup loosely packed fresh
1½ teaspoons oregano cilantro, chopped
½ teaspoon allspice Salt to taste
4 cups chicken stock or
broth
Soak beans according to instructions on page 53. Pour oil in pressure cooker. Saut_
onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans,
chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure
regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord. Remove 1 cup of bean mixture, place in blender
and pur_e until smooth. Return to pressure cooker and stir in fresh cilantro.
Nutritiol7 h?fi)rmation Per Serving 8 servings
231 Calories, 3 g Fat, 0 mg CJtolesterol
SAFFRON FISH STEW
1 can (14½ ounces) chicken broth .......
V+ cup dry white wine 1 pound firm fish (halibut,
4 new red potatoes, quartered haddock, cod, pollack)
3 carrots, cut into ½-inch chunks fresh or thawed, cut into
1 medium onion, finely chopped 8 pieces
2 cloves garlic, minced 1 small red pepper, cut into
V_ cup chopped parsley chunks
1 bayleaf 1 cup frozen peas, thawed
Pinch of saffron threads
or V+teaspoon turmeric
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffi+on in
pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook
2 minutes with pressure regulator rocking slowly. Cool cooker at once. Add fish,
pepper, and peas. Close cover securely. Place pressure regulator on vent pipe and cook
1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay
leaf.
Nutritiol7 h?fi)rmation Per Serving 8 servings
174 Calories, 1 g Fat, 40 mg CTtolesterol
MINESTRONE
1 pound lean beef, cut into 1½ teaspoons basil
1-inch cubes 1 teaspoon salt
5 cups water 1 bay leaf
1 can (14-15 ounces) diced ¼ teaspoon black pepper
tomatoes • • • • • • •
½ cup chopped onion 1 can (16 ounces) Great
1 cup sliced carrots Northern beans
1/4 cup chopped celery 1 can (15 ounces) cut green
1 clove garlic, minced beans, drained
2 tablespoons parsley flakes 2 ounces fine noodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf,
and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord. Add Great Northern beans, green beans, and noodles. Simmer uncovered
10 minutes. Garnish with Parmesan cheese, if desired.
Nutritiol7 h?fi_rmation Per ServilTg 10 servings
234 Calories, 6 g Fat, 44 mg CTiolesterol
26 27
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