PRESSURE COOKER VEGETABLE BEEF SOUP

Pressure cooker Vegetable Beef Soup image

Provided by Jan Mullikin

Time 45m

Number Of Ingredients 9

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2 1/2 pkg chuck steaks or round steaks
1 bag mixed vegetables for soup
3 diced potatoes (if not in the mixed vegetables)
1-2 stalks celery, diced
1 big onion, diced
1 can(s) (big) of vegetable juice (could use V-8 if necessary)
4-5 cubes of beef bouillion
1 bunch of spaghetti, broken into 4ths
salt, pepper to taste

Steps:

1. Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
2. Open pressure cooker when cooled, take a knife and wrap it in a wet paper towel. Take the wet towel/knife and wipe around the inside of the pressure cooker to remove the brown beef residue.
3. Open frozen vegetables and dump into the pressure cooker with the diced onions, celery and potatoes. (Some vegetable mixes have onion, celery and potatoes in them, but I like to add more!)
4. Pressure cook another 7 minutes. While it is cooking, boil spaghetti. Drain and after you open the pressure cooker, add the spaghetti. Pour in tomato juice. (I've used V-8 juice if I was out of tomato juice and I've used canned diced tomatoes, as well.) Salt & pepper to taste and serve. Best if served with friend cornbread patties or baked cornbread (not the sweet kind!)
5. This soup freezes beautifully. I freeze it in quart freezer bags and my husband can pull one out on any given day and have instant lunch!