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Pressure Cooker Vegetable and Beef Neck Soup Recipe

Pressure Cooker Vegetable and Beef Neck Soup Recipe

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Pressure Cooker Vegetable and Beef Neck Soup

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Ingredients:

Serving

1 onion
1 tsp olive oil
1 beef , neck skinned, cleaned , and cut short enough that it will lay flat in your pressure cooker (you can use deer , elk , moose , reindeer , sheep , goat , antelope , etc)
4 cups beef stock
2 lbs red potatoes
1 carrot
1 cup pearl barley
1 lb tomato
1 lb sliced mushrooms
4 zucchini
2 celery ribs
2 cups spinach

Directions:

Cut the onion into medium to small pieces.
Fry over medium heat in the pressure cooker until it starts to turn golden.
Lay the beef neck flat in the base of the pressure cooker and add stock until it is just covered. Reserve the rest of the stock.
While stock is heating, rinse and quarter the potatoes (leave the skin on) and add to the pressure cooker.
Peel the carrot and cut in coins about 1/3 inch thick. If you carrot is exceptionally fat, cut the larger coins in half down their diameter. Add carrots to the pressure cooker.
Add the barley to the pressure cooker, then add more stock to until meat and veggies are just covered. Reserve the remaining stock.
Secure the pressure cooker lid and bring to temperature over high heat.
Turn heat down until it just maintains pressure and cook for 1 hour. Turn off heat and allow 15 minutes of natural release.
While meat, potatoes, carrots, onion, and barley are cooking, dice the tomatoes, mushrooms, zucchini, and celery into 1/2 inch cubes. Remove the stems from the spinach.
After the 15 minutes of natural release, if still pressurized, run the whole pressure cooker under tap water to cool.
When cooker loses pressure, open and remove the beef neck. Use a fork to take the meat off the bone, discard the bone and return the meat to the pot.
Add the tomatoes, mushrooms, zucchini and celery. Add more stock if required to just cover the veggies, but it's not likely that this will be necessary now that the bone is gone.
Simmer with the lid off until zucchini is almost fork-tender (10 to 15 minutes, depending on how small the zucchini ended up). Then add the spinach and continue cooking until zucchini is fork-tender but not mushy.
Serve immediately with whole-grain bread for dipping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	323.14 Kcal (1353 kJ)
Calories from fat	29.91 Kcal
		% Daily Value*
Total Fat	3.32g	5%
Cholesterol	4.25mg	1%
Sodium	514.93mg	21%
Potassium	1799.38mg	38%
Total Carbs	60g	20%
Sugars	9.52g	38%
Dietary Fiber	11.45g	46%
Protein	15.25g	31%
Vitamin C	33.9mg	56%
Vitamin A	0.1mg	3%
Iron	4.5mg	25%
Calcium	79.3mg	8%

Amount Per 100 g
Calories	54.44 Kcal (228 kJ)
Calories from fat	5.04 Kcal
		% Daily Value*
Total Fat	0.56g	5%
Cholesterol	0.72mg	1%
Sodium	86.75mg	21%
Potassium	303.14mg	38%
Total Carbs	10.11g	20%
Sugars	1.6g	38%
Dietary Fiber	1.93g	46%
Protein	2.57g	31%
Vitamin C	5.7mg	56%
Iron	0.8mg	25%
Calcium	13.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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