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Meat, Vegetable, & Rice Soup

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Submitted by antrose

A hearty beef, vegetable, and rice soup made fast in the pressure cooker, with a meaty soup bone, tomatoes, corn, okra, and a pinch of cayenne. Old-fashioned comfort in a fraction of the usual simmering time.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

This is the kind of soul-warming soup that usually takes all afternoon, here sped up with a pressure cooker.

It starts the way the best soups do: with a soup bone. The bone and diced meat pressure-cook with onion, tomatoes, green pepper, and garlic, drawing all that rich, beefy flavor into the broth in about 20 minutes instead of hours.

Once the first round is done and the bone is pulled, the rest goes in: corn, okra, rice, and a little cayenne for warmth.

A second quick pressure cycle cooks the rice and finishes the vegetables, the okra also lending its natural body to thicken the soup slightly.

The result is a thick, hearty, vegetable-packed soup with tender rice and meat, the kind of frugal, use-what-you-have meal that tastes like it simmered all day.

Kitchen Tips

  • Let the pressure drop naturally after the first cook, as the recipe directs, so the broth stays clear and the meat stays tender.
  • Add the rice with the second batch so it cooks through without turning to mush.
  • Skim any fat off the broth after removing the bone for a cleaner soup.

Variations

  • Use any beef soup meat, or swap in leftover roast or stew beef.
  • Add carrots, celery, green beans, or potatoes for more vegetables.
  • Make it on the stovetop instead; just simmer the bone and meat one to two hours before adding the rest.

Ingredients

1 453.6
POUND G MEAT
diced *
1 1
SMALL SMALL SOUP BONE *
3 710
CUPS ML WATER
1 1
LARGE LARGE ONION
chopped
3 3
LARGE LARGE TOMATOES
chopped
2 2
CLOVES CLOVES GARLIC
minced
2 473
CUPS ML TOMATOES
1 237
CUP ML CORN
cooked
1 237
CUP ML OKRA
cooked *
¼ 59
CUP ML RICE
0.6
TEASPOON ML CAYENNE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 91 7% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 26% Vitamin C 40%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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