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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. Yield: 10 servings (2-1/2 quarts).
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