Easy Beef Soup

Hearty Soup loaded with chunks of beef and veggies, so comforting…

I had beef in my freezer and all kinds of veggies stacked in my refrigerator. And I had only one intention, to make a dish combining the beef and the veggies in the most easiest way, yet it should open up my senses. Well, I did succeed in it. A hearty irresistible soup loaded with chunks of beef and veggies was the outcome. Now, this is one of my favorite soups.

Beef Soup:

Ingredients A:

  • Beef, boneless stew cuts, cubed small- 1 pound
  • Carrots, large, diced- 2
  • Onions, diced- 2
  • Celery, diced- 1 stalk
  • Tomato, diced- 2
  • Cumin powder- 1 1/2 tsp
  • Chili powder- 1 tsp
  • Ground pepper- 1/4 tsp
  • Oregano dried- 1 1/2 tsp
  • Water- 1 cup

Ingredients B:

  • Red kidney beans, canned- 1 can, 19 oz
  • Tomato sauce, low sodium- 2 cups

Instruction 

  • Cut the beef for stew or boneless beef into small cubes.
  • In a pressure cooker combine all the above mentioned “Ingredients A”.
  • Place the pressure cooker over medium heat and place the whistle on it.
  • Cook until 3 whistles. If your pressure cooker doesn’t have whistle cook the beef for about 30 minutes.
  • After the pressure subsides, open the cooker and combine everything.
  • Add the red kidney beans from the can ( drained and rinsed).
  • Pour the tomato sauce and close the cooker placing the whistle on it.
  • Again cook till 2 whistles.
  • After the pressure has subsided, open the cooker, the beef must have cooked well by now.
  • Cook over high heat for a few minutes till the soup turns thick.
  • Serve in Soup bowls and indulge in it.

Tips:

  • If the soup is too thick you could add water to thin it down.
  • Tomato sauce has salt in it so be careful if you are adding salt. If you are using sodium free tomato sauce than add salt according to your needs.
  • If you want your soup to be more spicy add more of ground pepper according to your needs.

 

Easy Beef Soup
 
Ingredients
Ingredient A
  • Beef, boneless stew cuts, cubed small- 1 pound
  • Carrots, large, diced- 2
  • Onions, diced- 2
  • Celery, diced- 1 stalk
  • Tomato, diced- 2
  • Cumin powder- 1½ tsp
  • Chili powder- 1 tsp
  • Ground pepper- ¼ tsp
  • Oregano dried- 1½ tsp
  • Water- 1 cup
Ingredient B
  • Red kidney beans, canned- 1 can, 19 oz
  • Tomato sauce, low sodium- 2 cups
Instructions
  1. Cut the beef for stew or boneless beef into small cubes.
  2. In a pressure cooker combine all the above mentioned "Ingredients A".
  3. Place the pressure cooker over medium heat and place the whistle on it.
  4. Cook until 3 whistles. If your pressure cooker doesn't have whistle cook the beef for about 30 minutes.
  5. After the pressure subsides, open the cooker and combine everything.
  6. Add the red kidney beans from the can ( drained and rinsed).
  7. Pour the tomato sauce and close the cooker placing the whistle on it.
  8. Again cook till 2 whistles.
  9. After the pressure has subsided, open the cooker, the beef must have cooked well by now.
  10. Cook over high heat for a few minutes till the soup turns thick.
  11. Serve in Soup bowls and indulge in it.
Notes
If the soup is too thick you could add water to thin it down.
Tomato sauce has salt in it so be careful if you are adding salt. If you are using sodium free tomato sauce than add salt according to your needs.
If you want your soup to be more spicy add more of ground pepper according to your needs.

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