Finding new ways to use bone broth brings me joy as does saving time and effort in the kitchen. Pressure cooking is my jam several times a week. One of my husband’s favorite dishes is Vegetable Beef Soup. When he’s feeling stressed or the first hint of cold air hits, he loves to have is favorite soup. I used to make it on the stovetop all the time, but I’ve simplified it for the pressure cooker.

I use an Instant Pot (here) because the interior is stainless steel, it has numerous safety features and many functions. It inspired me to get rid of my slow cookers, because it can slow cook or pressure cook. It also just plugs in, so it’s awesome for travel!

Vegetable Beef Soup comes in many forms. This one is bone broth/tomato paste based. You can read why I really enjoy incorporating bone broth into as many things as possible here. It makes me so happy to be able to use my grassfed beef from my freezer that I get from a farmer several times a year. It saves me time and money. I just walk out to my garage and pull out the beef to defrost in some warm water for about 45 minutes.

Tomato paste needs an acid and a sweetener to balance out the flavor. This recipe uses apple cider vinegar and coconut sugar to do that. Coconut sugar is an unrefined sweetener that’s very pleasant to the palate.

Ingredients: (Makes 6 large servings) (Time: About 25 minutes including prep and cooking)

1 large, chopped yellow or white organic onion

4c chopped carrots (organic if possible)

1/2 lb frozen organic peas (I used 1/2 of a standard size package)

2t Italian seasoning (organic and without salt, here) <I use a lot of this too and store in the freezer.

pinch of cayenne pepper (here)

1t chili powder (here)< I buy this stuff in bulk and keep it in the freezer because I use so much of it.

1T mineral-rich salt (here)

4 bay leaves (here)

1 lb ground beef (grassfed/pasture based if possible, you can find a farmer through eatwild.com)

8 c bone broth, any poultry or beef variety (here, here or here)

2 7oz jars organic tomato paste from glass jars

1.5t organic apple cider vinegar

1.5t coconut sugar (tastes more like brown sugar and NOT coconuts)

Pressure cook for 12 minutes. 

 

Instructions:

Place chopped veggies and frozen peas into the pressure cooker. 

Add in all of the spices, seasonings, salt, tomato paste, vinegar and coconut sugar. 

Put in defrosted ground beef. 

Start mixing, and mix very well. More than what’s in this photo. This was from when I had just barely started mixing. 

Add in your bone broth. 

Mix well again! 

Close your electric pressure cooker. Make sure the valve is on the closed setting. Turn it onto the Sauté setting on high. This will bring the pressure up MUCH quicker. Let it run till it cuts itself off. It took mine about 7 minutes. 

After the Sauté setting automatically cuts itself off, push the Meat/Stew setting and set for 12 minutes. After it cooks, use a long cooking utensil (don’t want to get burned, and flip the valve either right or left to release the pressure (lotsa steam will come out). After it stops steaming, you can safely open your soup. 

 

Enjoy!