Beef soup, new orleans style
4 - 6 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Soup meat; diced |
| 1 | small | Soup bone; |
| 3 | cups | Water; |
| 1 | large | Onion; chopped |
| 3 | larges | Tomatoes; peeled chopped |
| ½ | Green pepper; chopped | |
| 2 | cloves | Garlic; minced |
| 2 | cups | Stewed tomatoes; |
| 1 | cup | Corn; cooked |
| 1 | cup | Okra; cooked |
| ¼ | cup | Rice; |
| ⅛ | teaspoon | Cayenne; |
| Salt & pepper; | ||
Directions
Place soup meat, soup bone, water, onion, tomatoes, green pepper, garlic, and stewed tomatoes in pressure cooker. Close cover securely. Place pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES. Let pressure drop of it's own accord. Remove soup bone. Add remaining ingredients.
Close cover securely. Place pressure regulator on vent pipe. COOK 0 MINUTES. (This means to cook food only until cook pressure, 15 pounds, is reached, THEN remove cooker from heat and cool according to recipe) Let pressure drop of its own accord. 4 - 6 servings.
NOTE: Fresh tomatoes provide chunks, canned tomatoes provide juice.
Source: Pressure Cooking is Pleasure Cooking.
Brought to you and yours via Nancy O'Brion and Clan.
Submitted By NANCY O'BRION On 12-31-95