HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS

Hearty Beef and Vegetable Soup With Mushrooms image

Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done!

Provided by Molly53

Categories Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

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Ingredients

1 large onion, chopped
2 carrots, peeled and sliced 1/4-inch thick
3 garlic cloves, mashed
2 stalks celery, sliced
1/4 cup chopped fresh parsley
3 -4 russet potatoes, peeled and cut into 1-inch chunks
2 lbs boneless beef stew meat, any cut, trimmed and cut in 1-inch cubes
1 (14 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can beef broth
1 (12 ounce) bottle dark beer
1/2 lb fresh spinach
1/2 lb sliced fresh mushrooms
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
Close lid and lock.
Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
Reduce pressure with quick release method by placing cooker in sink under cold running water.
Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.

Nutrition Facts : Calories 1051.1, Fat 60.3, SaturatedFat 23.4, Cholesterol 237.1, Sodium 1867.7, Carbohydrate 50.1, Fiber 8.7, Sugar 9.8, Protein 71.8