Beef Vegetable Soup

Ingredients

2 tablespoons olive oil

1 lb lean beef cubes (eye of round)

2 yellow onions, diced

1 head of garlic, peeled and roughly chopped

1 can (28 oz) diced tomatoes (no added salt)

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

3 bay leaves

2 carrots, chopped

1 parsnip, chopped

2 celery stalks, chopped

1 sweet potato, peeled and chopped

2 cups chopped butternut squash

2 cups beef broth

4 cups chopped kale, ribs and stems removed

Salt and black pepper, to taste

Directions

Heat oil in pressure cooker and brown beef. Add onions, garlic and tomatoes.
Bundle bay leaves, rosemary and thyme in cheese cloth (or a coffee filter) and submerge bundle in tomatoes.
Put on the pressure cooker lid, bring up to pressure and reduce heat. Cook 30 minutes and release pressure.
Add carrots, parsnips, celery, sweet potatoes, butternut squash and beef broth. Stir together, cover and bring back to pressure, reduce heat. Cook 6 minutes and release pressure.
Remove spice bundle. Add kale, stir together and simmer 4 minutes. Taste, season as desired and serve.

Never Lose Track of Your Favorite Recipes.