Beef and Pasta Vegetable Soup

Name: Beef and Pasta Vegetable Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings (2-1/2 quarts).
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

TOTAL TIME: Prep: 25 min. + cooling Cook: 25 min. YIELD: 12 servings (2-1/2 quarts).

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.

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

1. 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.)
2. 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.
3. 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.

Nutrition Facts

3/4 cup: 136 calories, 5g fat (1g saturated fat), 17mg cholesterol, 340mg sodium, 14g carbohydrate (3g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.