Description
Delicious and easy to make comforting soup with chunks of ground beef, vegetables in a tomato beef broth. .
Ingredients
Scale
2 Tbsp olive oil
1 medium onion, chopped
2 stalks celery, sliced on the diagonal
1 pound lean ground beef
3 cloves garlic, minced
2-3 Tbsp tomato paste
1 – 28 oz. can tomatoes with juice
4 cups beef broth
1 very large Russet potato, diced
1 cup turnip, diced
1/4 teaspoon Italian seasoning
2 Tbsp dried parsley
Salt & pepper to taste
Instructions
Add the olive oil, onion, and celery to the pan of your Pressure Cooker. I saute the vegetables on the stove until starting to soften. You can also saute in the pressure cooker’s saute setting.
Add ground beef and garlic and saute until cooked. Do not brown the beef too much. If there is excessive fat from the ground beef, drain.
Stir in tomato paste. Add the tomatoes (squish with your hands as you are adding), beef broth, potatoes, turnip and Italian seasoning.
Close the lid of your pressure cooker and set on high for 8-10 minutes.
When the soup is cooked and the pressure cooker designated completed, depressurize according to your manufacturers instructions. I just leave mine alone and it depressurizes on it’s own, but every machine is different, so make sure to read your machines instructions. Once the countdown has finished, do a quick pressure release.
Adjust salt and pepper seasoning.
Serve.
Notes
I use Pastene Italian Peeled tomatoes with juice. The juice is a thick tomato juice, not the watery stuff you see in other canned tomatoes.