Vegetable Soup

Ingredients:

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  • 1 pound stew beef
  • 1 can (14 1/2 oz) diced tomatoes
  • 2 cups water
  • 2 new or white potatoes, cubed
  • 3/4 cup dried minced onion
  • 1 can (15 oz) green beans
  • 1 can (15 oz) whole kernel corn
  • 1 can tomato soup
  • 1 bag frozen peas & carrots
  • 1 can beans (w/o liquid)
  • 3 cubes beef bouillon
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions:

Combine all ingredients in greased 3 1/2 to 5-quart slow cooker.

Cover and cook on:
High (3-4hrs) or Low (6-8 hrs)

In instant pot:

  1. Season the beef with salt and pepper. On a 6 quart Instant Pot, select the Saute setting. Heat 2tbsp olive oil and add the beef and cook until well browned, stirring occasionally. Press Cancel.
  2. Add the remaining ingredients. Stir well. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 18 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press  use the quick release method to release the pressure.
  3. Serve.

Serves 4-6

Joseph Hinson

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