I have a series called Feeding a Farmer. It’s food that can be prepared in a few minutes to make a meal for those last minute meal times.  To find out how this all originated, check out this link.  Keep in mind, none of these foods are glamorous…they are fast…and not too bad tasting.
The farmer that Hubby works for provides us with all the beef we need in a year. Â I love it. Â There’s always steaks, hamburger, and roasts whenever I want them. Â Those things get used up quickly. Â It’s the soup bone, boiling beef and oxtail that I don’t use as quickly. Â That has changed a bit since I purchased my pressure cooker….here’s proof…Vegetable Beef soup.
Hubby likes his soup thick..me not as much but I make it his way.
With the pressure cooker it’s so easy. Â I threw the soup bone meat, onions and bullion in the pressure cooker and cooked it for 20 minutes and shut the burner off. Â I came back to it later after the pressure had released. Â The meat flaked off perfectly for soup. Â I pulled the meat out, added two large potatoes, two carrots, another onion, alphabet noodles, celery, steak seasoning, salt and pepper. Â I don’t measure. Â It looked like it needed some color so I threw in some peas and the rest of the salsa from the the refrigerator. Â I added a bit more of bullion, put the meat back in the pressure cooker, brought it back up to pressure, cooked it five minutes and YUM!!
A great pot of soup. Â Anytime I am making vegetable beef soup, I use the same ingredients. Â It always varies a little in taste but it’s always good.
I make a batch of soup, then put it in the refrigerator in quart canning jars. Â For a couple lunches that week, we have soup. Â I just split a canning jar of soup between two bowls, heat it up in the microwave and give him a grilled cheese sandwich to go with it. Â That’s quick good food that Hubby and I both enjoy. Â Initially making the soup takes some time but heating up leftovers makes “feeding a farmer” (or anyone else) easy.
Before the pressure cooker…I hated making soup as dealing with the soup meat took so long, now I love it.
i remember my mom making vegetable beef soup for us in her pressure cooker. it was SOOOO good! Maybe it was the method of cooking, but i just can’t get that same good beefy taste today even when i add in a whole carton of beef bullion, so i just stick to chicken. is it just me, or has beef changed a whole lot in taste and gotten more bland these days?
you mentioned adding steak seasoning in your recipe…what kind, please? Maybe that’s the ‘beefy’ taste that i’m missing.
Good idea! I usualy make beef soup after we have had a roast, it’s already cooked, all I do is cut it up and put it all in the crock pot.
I remember we used to add a bit of Gravy Master to soup to brown it up a bit if it looked a bit pale. Also used to like to add Maggi Seasoning to it… Now that I live in Texas, it’s not soup weather often here…
I may have to try this. I don’t know what boiling beef is but we always get the oxtail when we have a calf butchered and so far, they just sit there in the freezer.