Vegetable Beef Soup

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The other day I posted a picture via Instagram of the homemade vegetable beef soup I made.  Within a short time I had a couple people who had emailed me and said, “Recipe- Please?”

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This is one of those things it’s hard for me to post a recipe for.  I’ve just always made it without thinking.  This week, I made it again and I tried to come up with a recipe….Here goes.

I make mine in the pressure cooker.  I love my pressure cooker and honestly, it’s almost the most used pan in the house.

I put about 3″ of water in the bottom of the pan.  I cut one pound of stew meat into smaller pieces.  Our stew meat comes pretty big so I just cut each piece into about 3 or 4 pieces.  I put that along with a handful of barley and a handful of dried beans into the pressure cooker.  I cook that on full heat for about 15 minutes.

If I am in a hurry I quick release it..if not I just let it slow release.  While that is cooking I put together a quart of chopped veggies….whatever I have.  Potatoes, onions, carrots, celery, corn, peas and beans are all good options.  Whatever ones you have on hand or like is fine.  You just need a quart of them.

Once the meat, beans and barley is done I add the quart of veggies and another quart of water.  I also add some beef soup base or bullion.  Read the side of whatever brand you’re using and add the amounts according to the instructions.  I also add salt and pepper to taste.

Then I turn the pressure cooker back on high for 12-15 minutes.  I do 12 if I am doing slow release and 15 if quick.

Open pressure cooker and your soup is all ready.  I always taste at this point to see if I need more salt or pepper.

Sorry all of you who wanted a recipe.  Honestly, that’s the best I can do!  It’s yummy every time.

Poppy Seed Tea Bread

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Years and years ago when Hubby and I were first married we were selected to go to a young farmer’s program in Minneapolis.  Back then we were milking cows and living near Stewartville, Minnesota selling the milk to Land o Lakes.

We had an awesome time and it was a much needed get away.  One of my parting gifts was this cook book.

poppyseed
It is a favorite of mine.  Some of our best recipes have come from it.  Besides my brownie recipe I think the next favorite is for this Poppy Seed Tea Bread.

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I personally am not a huge fan of lemon poppy seed flavors.  This isn’t.  This is flavored with almond and completely yummy.  Here’s the recipe.

1 1/2 cups sugar
1 cup butter (I do use butter)
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 cups milk
1 Tablespoon poppy seed
1 1/2 teaspoon baking powder

Heat oven to 350 degrees. Combine sugar, butter, eggs, vanilla and extract.  Beat  on medium speed for 2-3 minutes.  Add remaining ingredients.  Beat for another 1-2 minutes.  Pour into a greased and floured bundt cake pan.  Bake for 50 – 60 minutes.  Cool 10 minutes then remove from pan.

It’s super moist and dense…just how we like things around here.

Give it a try…you might like it too.

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