5
Preheat multi-cooker at 375˚. Add oil and brown meat. Add remaining ingredients and bring to a boil. Turn heat control
down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings.
Delicious Soups From Brown Beef Soup Stock
VEgEtaBlE Soup:
Add 3 cups cooked diced vegetables of your choice. Salt and pepper to taste and heat
through.
BEEf tomato Soup:
Add 2 cups tomato juice,
1
/
2
cup chopped onion,
3
/
4
cup rice, and 1 teaspoon salt. Cover and
simmer 30 minutes or until rice is done.
SIMMER
The Presto
Kitchen Kettle
multi-cooker/steamer makes preparing your favorite soup, stew, or casserole
so easy. Great soup starts with rich flavorful stock.
Beef Stock
2 pounds beef soup meat
1
1
/
2
tablespoons cooking oil
2 quarts water
3
/
4
cup chopped onion
1
/
3
cup sliced carrots
1
/
3
cup chopped celery
1 teaspoon salt
1
/
8
teaspoon pepper
1 small bay leaf
1
/
2
tablespoon parsley flakes
Chicken Stock
2 pounds chicken
2 quarts water
2 ribs celery, chopped
2 carrots, diced
1 onion, chopped
1 teaspoon salt
Cut chicken into serving pieces. (Wings, neck, and back make excellent soup). Place all ingredients into multi-cooker. Set heat
control at 250˚ and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock.
6-8 servings.
Delicious Soups From Chicken Stock
CHICKEn noodlE Soup:
Add finely chopped carrot, celery, and onion. Salt and pepper to taste. Bring to a boil
and add
1
/
4
pound noodles. Simmer 10 to 15 minutes or until noodles are done.
CHICKEn Soup WItH Egg drop:
Combine 3 eggs, 1 cup flour, 1 teaspoon baking powder, and
1
/
4
teaspoon salt; stir
until smooth. Drop by
1
/
2
teaspoonfuls into simmering soup stock. Continue to simmer, uncovered, 20 to 30 minutes.
minestrone Soup
1
/
2
pound beef bones
1
1
/
2
quarts water
2 tablespoons dried lima
beans, soaked
1 teaspoon salt
pepper
1
/
2
tablespoon cooking oil
1 small clove garlic, peeled
1 cup stewed tomatoes
2 tablespoons chopped onion
1 tablespoon chopped green pepper
2 tablespoons diced celery
1
/
2
cup fresh or frozen peas
1
/
4
cup shredded cabbage
1
/
3
cup whole kernel corn
1
/
2
cup diced carrots
1
/
3
cup elbow spaghetti
1
/
4
cup grated cheese
Set heat control at 250˚. Place beef bones, water, lima beans, salt, and pepper in multi-cooker. Bring to a boil. Turn
heat control down until pilot light goes out. Cover and simmer 2
1
/
2
hours. Heat cooking oil in a skillet, add garlic, and
brown lightly on all sides. Remove garlic. Remove bones from stock, add garlic, oil, onion, green pepper, celery, peas,
cabbage, corn, carrots, and tomatoes. Simmer until vegetables are almost tender. Add spaghetti and simmer 20 minutes
or until tender. Garnish with grated cheese. 6-8 servings.