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Homemade Vegetable Beef Soup

Vegetable Beef Soup in the Instant Pot

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Servings: 6 Servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tsp beef fat, olive oil or canola oil
  • 1/2 onion, unpeeled and quartered
  • 2 stalks celery, roughly chopped
  • 2 carrots, unpeeled and roughly chopped
  • salt and pepper
  • Beef from a pound or so of beef bones that had been used for making beef broth or leftover short ribs meat or chuck roast
  • 1 1/2 cups Diced tomatoes
  • 6-8 cups beef broth (I used homemade) See the link in my blog
  • 2 medium or 1 large Russet potatoes , diced ( or your choice of potatoes)
  • 1/4 cup long grain or wild rice
  • 1/4 cup small macaroni
  • Handfull of lentils ( optional)
  • 1/2 - 1 cup frozen Lima Beans
  • 1/2 - 1 frozen whole kernel corn or canned
  • 1-2 bay leaf
  • cayenne pepper, optional
  • dash of chili powder, optional
  • couple of hands-full of fresh spinach, optional

Equipment

  • Instant Pot

Method
 

  1. Set the Instant Pot to the Saute mode or heat a large stock pot.
  2. Add your oil, the onion, celery, carrot and garlic and saute for a few minutes.
  3. Add the remaining ingredients, stir to combine and check for salt and pepper.
  4. Set the pot back into the Beef/Stew mode and set for 15 minutes. When complete quick release the steam. Adjust seasonings, add the spinach, combine and serve with crackers or your favorite cornbread!
    If you were using a stock pot, cook until your potatoes and carrots are tender, along with the rice, lentils if you are using and the macaroni. ------------