Show Subscription Form




Beef and Pasta Vegetable Soup Recipe
Beef and Pasta Vegetable Soup Recipe photo by Taste of Home

Beef and Pasta Vegetable Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + cooling Cook: 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. + cooling Cook: 25 min.
MAKES: 10-12 servings

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. Yield: 10 servings (2-1/2 quarts).
Originally published as Beef Vegetable Soup in Country Woman September/October 2004, p40

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Beef and Pasta Vegetable Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 15, 2014

"Good hearty soup that the family enjoyed. I added some Worcestershire sauce for a bit more flavor and extra carrots. We need more pressure cooker recipes please,"

MY REVIEW
Reviewed Jan. 15, 2013

"Glad to find and use a recipe that uses fresh vegetables. Frozen vegetables become mushy. I used ziti pasta instead of macaroni. Good recipe!!!."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT