Out of the Barn Beef and Veg Soup

Out of the Barn Beef and Veg Soup

  • 1 pound beef, however you like it.  Leftover beef, boiled leftover beef roast, ground beef, beef brisket…what’chu got in the freezer?  Heck, be creative and use pork.  Doesn’t matter.
  • 2 teaspoons olive oil
  • 1/2 pound white button mushrooms, sliced (please don’t use canned mushrooms.  They’re rubbery and don’t taste good.)
  • 1 large leek, cleaned and thinly sliced (easier way to do this is with frozen leeks.  They last longer and are easier to find in the store.)
  • 2 carrots, diced
  • 2 ribs celery, sliced
  • 3 garlic cloves (or more), minced or smashed, or just use garlic powder
  • 2 cans of beef broth
  • 1 can of diced tomatoes
  • 6 cups water
  • 1/2 cup uncooked rice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt, ground black pepper, parsley and thyme
  • 1 1/2 cups of cut green beans…or 1 can of green beans

Pressure Cooker:

3 min:  Brown the beef or reheat it in a tablespoon or two of canola oil.  I’d use this instead of olive oil because it can reach higher temperatures, so the beef is browned and not saute’d.

5 min: Throw all the ingredients in the pot with the meat, add the spices with the broth and water.  Cook on high for 5 minutes.  Natural release is better, but you can do a quick release if you need to.  That’s it!  You’re done!  Enjoy!

Bonus: Add some shredded parmesan cheese on top.  Adds a little more flavor, and a little more salt flavor.  Spice things up.

Double Bonus: For a vegetarian version, just replace the beef with 1/2 cup lentils.

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