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Beef Vegetable Soup

Beef Vegetable Soup
Brimming with meat and vegetables, this full-bodied soup is sure to take the chill off frosty weather. Vary the veggies to make the most of your own garden plenty...and don't forget to add a sprinkling of Parmesan cheese for extra flavor.
10-12 ServingsPrep: 25 min. + cooling Cook: 25 min.

Ingredients

  • 1-1/2 pounds beef shanks or meaty beef soup bones
  • 1 tablespoon canola oil
  • 6 cups water
  • 2 medium carrots, sliced
  • 2 celery ribs, diced
  • 1 medium red potato, cut into 1/2-inch cubes
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium zucchini, diced
  • 1/2 cup uncooked elbow macaroni

Directions

  • In a pressure cooker over medium-high heat, brown beef on both sides
  • in oil. Add the water, carrots, celery, potato, onion, garlic and
  • seasonings. Close cover securely; place pressure regulator on vent
  • pipe. Bring cooker to full pressure over high heat. Reduce heat to
  • medium-high and cook for 15 minutes. (Pressure regulator should
  • maintain a slow steady rocking motion; adjust heat if needed.)
© Taste of Home 2013

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Beef Vegetable Soup (continued)

Directions (continued)

  • Remove from the heat. Immediately cool according to manufacturer's
  • directions until pressure is completely reduced. Discard bay leaf.
  • Remove beef with a slotted spoon; when cool enough to handle, remove
  • meat from bones. Discard bones and dice the meat.
  • Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup
  • to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or
  • until macaroni and zucchini are tender. Yield: 10 servings (2-1/2
  • quarts).
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013