Beef Vegetable Soup - Taste of Home

By smleonard

Ingredients

• 1-1/2 pounds beef shanks or meaty beef soup bones
• 1 tablespoon canola oil
• 6 cups water
• 2 medium carrots, sliced
• 2 celery ribs, diced
• 1 medium red potato, cut into 1/2-inch cubes
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium zucchini, diced
• 1/2 cup uncooked elbow macaroni

Preparation

Step 1

In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat.
Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.