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Nutrition Facts
Serving Size 1 (464g) Recipe makes 8 servings
Calories 187
Calories from Fat 55		(29%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 366mg		15%
Potassium 849mg		24%
Total Carbohydrate 15.0g		4%
	Dietary Fiber 3.0g	12%
	Sugars 6.1g
Protein 18.6g		37%
detailed view... how is this calculated?

Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's

Recipe #354772 | 55 min | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Uncle 12
Feb 9, 2009

One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.

SERVES 8 -10 , 4 quarts (change servings and units)

Ingredients

1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
1 medium onion, diced
1 cup carrot, sliced
2 celery ribs, sliced
1 medium potato, cubed into 1/2-inch pieces
6 teaspoons beef base
8 cups water
1 (6 ounce) can tomato paste
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
salt and pepper, to taste

Directions

1
In 5 or 6 quart pressure cooker brown beef on all sides in oil.
2
Stir in all ingredients EXCEPT tomatoes.
3
Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
4
Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
5
Remove from heat and let pressure release conventionally.
6
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
7
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

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Featured Reviews for This Recipe

From: msjenjenp

On Oct 18, 2009

I never ate at a Bill Knapp's restaurant, but I do like good vegetable beef soup and this is it! When I wing it, my soup always ends up with too many veggies and not enough broth. This is perfect! I thought it might be a bit bland since there are no spices called for, so I added a little basil, oregano, italian seasoning, bay leaf and garlic powder. I would say the garlic powder is mandatory. I used 1 1/2 lbs of chuck stew beef, a small can of stewed tomatoes which I just cut up myself because I think the stewed tomatoes add more flavor. I used two medium potatoes with the skins left on because my husband wanted more potatoes and I added a can of drained and rinsed great northern beans when I added the tomatoes — could have done with less beans but added them all since I would hae ended up throwing them out and finally, I added a little rough-chop cabbage because I like cabbage in this soup. We topped it off with grated parmasean cheese. I cooked it in a pressure cooker. This will be my go-to veggie-beef soup recipe from now on. You couldn't ask for better - don't forget the buttered artisan bread for dipping - YUM!

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From: cook5

On Apr 24, 2009

This is a very good recipe to follow for guidelines of the timing used for the pressure cooker. I like the recipe, I changed only 1 ingredient, I used an (8)ounce can of tomatoe sauce in place of the diced tomatoes and 2 cups of beef broth. The pressure cooker adds some water to the recipe . Very Good

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