Pressure Cooker Vegetable Beef Soup Thank you to my friends at for sponsoring DadCooksDinner. Please check them out at hashtag #BestBeef for more beef recipes, and visit them at the on Facebook. I don’t know why, but soup makes me sit back and reflect. We throw around “Comfort Food” a lot, for many different dishes.

Everyone has their favorites. But there’s just something about a bowl of soup. Soup comforts at a deeper, more fundamental level. It’s the culinary equivalent of being tucked under a blanket on a bitterly cold morning. So, when my friends at asked me to do a comfort food recipe, vegetable beef soup was the first thing I thought of. Now, I’ll admit up front: this recipe is an odd mix of “do it from scratch” and “convenience”. Who says I have to be consistent?

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Trust me, I have my reasons. The key to this recipe is making beef broth from scratch. Yes, beef broth takes a couple of hours, but you can make it ahead of time. (You won’t understand the meaning of “frozen assets” until you have a freezer full of homemade broth.) The pressure cooker is my key to broth – a few hours of (mostly) unattended work, and I have quarts of broth ready for whatever may come. For beef broth I need cheap, meaty bones.

At my local grocery store, I get soup bones, which give me mostly bone with a little meat, and beef shanks, which give me mostly meat with some bone. (Oxtail and so beef short ribs are two other good choices for the “meaty with bone” side – but both are expensive at my local stores.) I like to brown the broth ingredients in the oven before I start, to add extra depth of flavor. (There’s way too much of them to brown in the pressure cooker in a reasonable amount of time.) I rub some tomato paste on the beef bones, lay them out on a sheet pan with the vegetables, and roast them until they are are browned. After that, everything goes in the pot, gets covered with water, I lock the lid, and the pressure cooker does the rest. On the opposite end of the “from scratch” spectrum is my hidden shame. Elmscan 5 Compact Driver Windows 8. III use frozen mixed vegetables in my soup.

I admitted it. It’s such a relief.) Homemade broth makes a huge difference in flavorbut I’m not so sure about home-chopped vegetables. Especially since I only want about a pound, total, of mixed vegetables.

There’s no convenient way to get the variety of a bag of frozen mixed vegetables – peas and carrots, corn and beans – without having a lot of each left over. Not that there’s anything wrong with fresh vegetables – if you have them, please, use them up in this soup! (See the Notes section for details).

But I wouldn’t go out and buy them just for this recipe. Video: Pressure Cooker Vegetable Beef Soup (8:10) [YouTube.com]. Notes • Make Ahead: Beef broth freezes beautifully. Finish the “make the beef broth step”, then store the broth in the refrigerator overnight. The next day, scrape the fat cap off the top of the broth and freeze the broth in 2 cup containers. (I use with.) When it’s time to make the soup, I thaw the canning jars in the microwave (lids removed!) while I start making the recipe.

I add the thawed broth at the “add the broth” step. It’s OK if the broth is still a bit frozen – the pressure cooker will finish thawing it out. • Fresh vegetables: Don’t feel like using frozen vegetables? Stir in a pound of fresh vegetables when you add the potatoes. Go with one or more of: diced carrots, corn, bell peppers, green beans, or whatever other vegetable you feel like you need in your vegetable soup.

Tools • 6 quart or larger pressure cooker (I love my, and this recipe just fits in it. But, if you have one, the lets you add more water and make more broth for later.) • • • What do you think? Leave them in the comments section below. Related Posts My other My other Enjoyed this post? Want to help out DadCooksDinner?

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