Beef and Pasta Vegetable Soup Recipe

4.5 2 3
Beef and Pasta Vegetable Soup Recipe
Beef and Pasta Vegetable Soup Recipe photo by Taste of Home
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Beef and Pasta Vegetable Soup Recipe

Read Reviews
4.5 2 3
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 25 min.

Ingredients

  • 1-1/2 pounds beef shanks or meaty beef soup bones
  • 1 tablespoon vegetable 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 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.)
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 the pan. Add 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).
Editor's Note: This recipe was tested at 10/13/15 pounds of pressure (psi).
Originally published as Beef Vegetable Soup in Country Woman September/October 2004, p40

  • 1-1/2 pounds beef shanks or meaty beef soup bones
  • 1 tablespoon vegetable 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
  1. In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add 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 the pan. Add 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).
Editor's Note: This recipe was tested at 10/13/15 pounds of pressure (psi).
Originally published as Beef Vegetable Soup in Country Woman September/October 2004, p40

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Reviews forBeef and Pasta Vegetable Soup

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rosebud9519 User ID: 3072730 149260
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
rmm2427 User ID: 3191551 206358
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!!!."

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