Categories: Soups- Stews -Chowder-Chili
Ingredients
- 1 1/2 lb. beef shanks or meaty beef soup bones
- 1 Tbsp. vegetable oil
- 6 cups water
- 2 medium carrots, sliced
- 2 celery ribs, diced
- 1 medium red potato, cut into 1/2-inch cubes
- 1 small onion chopped
- 1 garlic clove, minced
- 1 bay leaf
- 1 tp. salt
- 1 tp. dried basil
- 1 tsp. dried thyme 1/4 tsp. pepper
- 1 can (16 oz.) kidney bens, rinsed an drained
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 1 medium zucchini diced
- 1/2 cup uncooked elbow macaroni
Directions
- In a pressure cooker over medium-high heat brown beef on both sides in oil. Add water, carrots, celery potato onion garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over and cool for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
- Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice to meat.
- Return meat to the pan. Add beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered 8-10 minutes or until macaroni and zucchini are tender.