Name: Hearty beef and vegetable soup
Cook time: 40 min
Total time: 40 min
Ingredients: 2 tablespoon olive oil; 750 gram beef chuck steak, coarsely chopped; 1 (200g) brown onion, coarsely chopped; 2 clove garlic, crushed; 1 litre (4 cups) water; 410 gram canned crushed tomatoes; 1 (150g) celery stalk, trimmed, chopped coarsely; 1 (120g) carrot, coarsely chopped; 1/2 (500g) cauliflower, cut into florets; 1 (150g) zucchini, coarsely chopped; 1 cup (120g) frozen peas and corn

Ingredients

2 tablespoon olive oil

750 gram beef chuck steak, coarsely chopped

1 (200g) brown onion, coarsely chopped

2 clove garlic, crushed

1 litre (4 cups) water

410 gram canned crushed tomatoes

1 (150g) celery stalk, trimmed, chopped coarsely

1 (120g) carrot, coarsely chopped

1/2 (500g) cauliflower, cut into florets

1 (150g) zucchini, coarsely chopped

1 cup (120g) frozen peas and corn

Method

1.Heat half the oil in 6-litre (24-cup) pressure cooker. In batches, cook beef, until browned. Remove from cooker.

2.Heat remaining oil in cooker; cook onion and garlic, stirring, until onion softens. Return beef to cooker with the water and undrained tomatoes; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 25 minutes.

3.Release pressure using the quick release method and remove lid. Add celery, carrot, cauliflower and zucchini; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 3 minutes.

4.Release pressure using the quick release method and remove lid. Add peas and corn, then simmer, uncovered until peas are tender. Season to taste.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note

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Ingredients

Method

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