Safety and Instruction Manual
17
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Beef & Vegetable Soup
What you need
227g lean cubed stew beef
2 tbsp vegetable oil
1⁄2 large sweet onion diced
2 ribs sliced celery
2 carrots peeled and sliced
1 potato peeled and diced
300g cabbage diced
2 tsp salt, divided
1 tsp black pepper
1 tsp ground cumin
1⁄2 red bell pepper, seeds removed and diced
1 bay leaf
411g chopped tomatoes
1 litre low salt beef stock
220g frozen green peas or green beans
220g ounces frozen corn
How you do it
1.
Firstly seal and brown the meat in 2 tbsp of vegetable oil, seasoned with ½ tsp of salt and
pepper.
2.
Add this to the pressure cooker, and then add the vegetables.
3.
Now add the stock and top up to 4⁄5 line with water.
4.
Follow the soup function described on (pg 10) and increase the cooking time to 30 minutes.
5.
When the 30 minutes has passed let the pressure release and serve.
6.
Serve with warm crusty bread.
Cooking
Time
30 mins
SERVES
8
SEE
SOUP
SECTION
PAGE
10
