Black Bean Soup - Presto 8-Quart Aluminum Instructions Manual

1 ⁄ pounds lean beef, cut into 1-inch
1
2
cubes
4 cups water
⁄ cup chopped onion
1
2
⁄ cup sliced carrots
1
2
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord .
Nutrition Information Per Serving
295 Calories, 15 g Fat, 110 mg Cholesterol
Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.
ONION SOUP — Pour 2 tablespoons vegetable oil into cooker and sauté 1
sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with
⁄ teaspoon pepper. Close cover securely. Place pressure regulator on vent pipe and cook
1
4
2 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord .
Ladle into soup bowls. Top with Parmesan cheese. If desired, garnish with croutons or
toasted French bread.
BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef
Soup. Heat through.
2 cups dry black beans
1 tablespoon olive or vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded, deveined,
minced
1 tablespoon chili powder
1 ⁄ teaspoons oregano
1
2
⁄ teaspoon allspice
1
2
Soak beans according to instructions on page 50. Pour oil in pressure cooker. Sauté onion,
garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock,
carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent
pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord . Remove 1 cup of bean mixture, place in blender and purée until smooth.
Return to pressure cooker and stir in fresh cilantro.
Nutrition Information Per Serving
231 Calories, 3 g Fat, 0 mg Cholesterol
BROWN BEEF SOUP
⁄ cup chopped celery
1
4
1 bay leaf
1 teaspoon parsley flakes
1 teaspoon salt
⁄ teaspoon black pepper
1
4

BLACK BEAN SOUP

4 cups chicken stock or broth
2 cups sliced carrots,
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh cilantro,
Salt to taste
11
⁄
1
2
⁄ -inch thick
3
4
chopped
4 servings
cups thinly
6 servings
8 servings
8 servings