Beef Vegetable Soup

1. 1

   Cook soup bones, onion, celery, salt and pepper in a pressure cooker on 10 pounds for 50 minutes (these bones are usually frozen).

2. 2

   After cooking bones, cut meat from bones and put back into pot, along with the remaining ingredients and sufficient water for juice.

3. 3

   Cook for another 10 minutes on 10 pounds pressure or until vegetables are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.