Bill Knapp Vegetable Beef Soup Food

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



Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's image

One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.

Provided by Uncle 12

Categories     Vegetable

Time 55m

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
1 medium onion, diced
1 cup carrot, sliced
2 celery ribs, sliced
1 medium potato, cubed into 1/2-inch pieces
6 teaspoons beef base
8 cups water
1 (6 ounce) can tomato paste
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
salt and pepper, to taste

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.

UNCLE BILL'S VEGETABLE SOUP



Uncle Bill's Vegetable Soup image

Make and share this Uncle Bill's Vegetable Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Onions

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

8 cups water
4 medium potatoes, peeled and cut into quarters
3 tablespoons butter
1/4 cup whipping cream
28 fluid ounces canned tomatoes, mash and include liquid
1 medium onion, chopped small
1 large carrot, peeled and diced
12 green string beans, cut into 1/2 inch long pieces
3 tablespoons chicken soup base
2 tablespoons butter
3 medium potatoes, peeled and cubed 1/2 inch
2 stalks celery, chopped small
3/4 cup baby peas, fresh or frozen
3 tablespoons dried dill weed
2 teaspoons salt
3/4 teaspoon white pepper

Steps:

  • In a large cooking pot, add water and bring to boil.
  • Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
  • Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
  • Remove potatoes into a bowl and mash.
  • Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
  • To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
  • Add mashed potato mixture and stir well.
  • Bring soup just to boil.
  • Adjust seasonings to taste.
  • Serve hot.

Nutrition Facts : Calories 184.6, Fat 7, SaturatedFat 4.2, Cholesterol 19.5, Sodium 545.5, Carbohydrate 28.1, Fiber 4.4, Sugar 4.1, Protein 4.1

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