Instant Pot Spicy Beef Vegetable Soup

I have made this Spicy Beef Vegetable Soup sooooo many times. Too many to count in fact. At one point I would make it just about once a week. It is so easy to throw together. I usually make it on the stove. Well let me tell you it just got faster to make too! I made it in the instant pot tonight and it was so easy and super fast. And, and, it did not heat up the kitchen! I didn't have to stir anything. I just waited for the beep and did a quick release. Delicious and very simple! Taste like it cook for a long time, all the flavors were perfectly blended. I can't wait to enjoy the leftovers, they make a great lunch.

You can play around with the ingredients too. I can't tell you how many of my soup recipes start as a variation of this one soup. My Stuffed Zucchini Soup, Moussaka Soup and Barbecue Pork and Vegetable Soup all started as a variation of this recipe. I look forward to adapting some of them to the pressure cooker one day too. I hope this recipe will inspire you to make some soup in your pressure cooker soon.

Instant Pot Spicy Beef Vegetable Soup
Makes 6 to 8 servings

Ingredients

1 lb. lean ground beef
1 cup chopped onion
27 oz. spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies, undrained
1 cup sliced celery
1 tsp. beef bouillon
1 bay leaf
Kosher salt and black pepper, to taste

Directions

Place Instant Pot on saute, drizzle with a little olive oil add beef and onion. Brown stirring occasionally, season beef and onion mixture with salt and black pepper. Add remaining ingredients and set to cook at high pressure for 4 minutes. When cooking cycle is complete let sit 1 minute and perform a quick release. Remove bay leaf and serve.

For Crockpot and Stovetop directions [Click Here].

For a Low Sodium version make the following substitutions: Low sodium pasta sauce, no salt added Rotel tomatoes and use 3-1/2 cups unsalted beef stock for water and bouillon.

Green Beans in Garlic Black Bean Sauce

These are not just any green beans, these are Italian snap beans. They are large flat beans that I brought home from Ed Lester Farms. I snapped the stems off and blanched them, at that point they really made a great snack. I would love to try them in a veggie dip next time. This week I used them in an Oriental style stir-fry. I have had a similar green bean dish on a Chinese buffet. So I wanted to try to make something similar. I was so thrilled with the way this recipe turned out. I absolutely love the savory sausage with the green beans. Dear sister loved it too. I will definitely try it again with other varieties of green beans too. I really enjoyed the flavor of the black bean sauce. It was salty and savory too. But be careful with this ingredient, it can be really salty if you use to much. I can't wait to try it in other recipes. I just may have to go back to the farm again this week to get more beans.

Green Beans in Garlic Black Bean Sauce

Serves 2

Ingredients

1-1/2 lbs. Italian green beans, stems removed

1 tsp. canola oil

1 tsp. sesame oil

5 oz. reduced fat breakfast sausage

1 large clove garlic, minced

1/2" piece of ginger finely minced

3 green onions, sliced white parts separated from green parts

1 tablespoon black bean sauce

1 tsp. garlic chili paste

1 tsp. low sodium soy sauce

Directions

Bring a large pot of water to boil. Add green beans and blanch for 2 minutes. Remove and place in ice water to stop cooking. Drain and set aside.

Place a wok over medium high heat, add the canola and sesame oil. Add the sausage, stir-fry breaking up the sausage until it is fully cooked. Add the garlic, ginger and the white part of the green onions. Stir-fry until fragrant, and then add the green beans.  Stir-fry a minute longer, then add the black bean sauce, garlic chili paste and soy sauce. Continue to stir-fry until well combined and beans are warm. Serve garnished with the sliced green onion tops.

Linking to:
Ms. enPlace: See You in the Gumbo
Jam Hands: Recipe Sharing Monday
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Family Home and Life: Wow Us Wednesday

Three Bean Salad

Here is the first of many posts to come on what I have cooked with the fresh veggies from Ed Lester Farms. The first thing I did was roast the bunch of beets we brought home. Then I washed and put away all the veggies. I removed the greens from the beets and turnips; then chopped, blanched and froze them for a future Gumbo Vert. The snap beans were up next.

I bought a large handful maybe a large grab would be a better description of each snap bean they had to offer. They had green, yellow or wax, and blue lake snap beans. The blue lake were almost purple. I thought they would make a beautiful three bean salad. But guess what those blue beans turn green when you cook them! I did not know that. I guess I learned something new this week. They did however make a delicious salad. I have been making this recipe for years with can beans. It is one of Dad's favorite salads. I made this one sans (without) salt. I did not miss it at all. It was so good! I loved the fresh beans too. I blanched them before pouring the hot dressing over them so they had a great texture. Just a little softer than tender crisp. I will definitely make this salad from fresh snap beans again.

Oh! I almost forgot, dear sister bought some creole onions. I had never heard of such a thing. They look like little red onions maybe 2" or 2-1/2" in diameter. They were the perfect size for this salad. I normally use half of a red onion. Creole onions taste spicy not sweet. They wilted in the hot dressing and were just delicious. I really could not tell a difference between the creole onion and red onion. However I really loved there small size.

Three Bean Salad

Makes 12 to 14 servings 

Ingredients

1-1/2 to 2 lbs. fresh green, yellow and blue lake snap beans, trimmed
1 cup apple cider
1 creole onion, sliced in half moons (or half a red onion)
3/4 cup sugar (or Splenda)
1/2 cup canola oil
2 garlic gloves, minced
1/2 teaspoon salt, or to taste (omit for low sodium diet)
1/2 tsp. Cajun seasoning (click here for a no-salt recipe)
Freshly ground black pepper
2 Tbsp. flat-leaf parsley, minced

Directions

Bring a large pot of water to boil. Add green beans and blanch for 5 minutes. Remove and place in ice water to stop cooking. Drain and set aside.

In a large bowl, combine the beans and the onion. In a small saucepan, stir the sugar (or Splenda), vinegar, oil, garlic and salt together and then bring to a simmer. Pour the hot liquid over the beans. Season with salt (if using), pepper and parsley. Marinate the beans at room temperature for 1 hour, tossing several times. Refrigerate. Serve cold or at room temp. This keeps well in refrigerator.

Notes: This recipe is also great using canned beans. Try using one can each green beans, wax beans, kidney beans and/or garbanzo beans. I use 15 oz. cans drained.

Linking to:
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Family Home and Life: Wow Us Wednesday

Vegetable Cheese Soup

Here is yet another soup from the WW Recipe Review board. I usually make it with California style veggies and light Velveeta. But for some reason I could not find the California vegetable mix at the store. I selected Italian style as a substitute. As far as the Velveeta goes, I have been hearing lots of hype about a shortage and even more comments about it being fake cheese. So I attempted to use a blend of shredded cheese. I saw a copycat recipe that used a blend of Colby jack, cheddar and Swiss. So I used one cup of Colby jack and three fourths a cup of both cheddar and Swiss. I really liked the flavor more than Velveeta but when it comes to melting you can beat Velveeta. The cheese did melt sort of, but it had some stringy ribbons of cheese that did not. I think Velveeta is the way to go for this soup. I may try one more time in the future. I read that adding a little flour or cornstarch to the cheese will help it melt into soups. We will see? I used the homemade chicken broth from the chicken I poached for the Curried Chicken Salad Lettuce Wraps. It was so good! Here the the garlic flavor of the broth added so much to the soup. I will use homemade stock again in the future. This is a great cheesy vegetable soup. I look forward to another cup for lunch tomorrow.

Vegetable Cheese Soup

Serves 6 to 8

Ingredients

2 lbs. frozen mixed vegetables (California mix, Italian blend, etc.)
4 cups fat-free low sodium chicken broth
1 (10 oz.) can mild Rotel tomatoes
10 oz. light Velveeta cheese or mix of 2% shredded cheese (cheddar, Colby jack and Swiss)

Directions

Put first 3 ingredients in a pot and bring to a boil. Let simmer for 30 minutes, or until vegetables are tender. Add the cheese, stirring to melt the cheese. When heated through, serve.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Call Me PMc: Marvelous Mondays Link Party
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Memories by the Mile: Treasure Box Tuesday
It's Your Life: Tuesdays with a Twist
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Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Barbecue Pork and Vegetable Soup

Burgoo has been on my to do list for quite a while. I just never get around to putting it on the list. Well this week I made my Slow Cooker Roast Pork and had plenty of leftovers. When I thought about what to do with it, Burgoo came to mind. I looked at the recipes I had saved and went looking in the pantry. I couldn't make either recipe. So I improvised. I guess you can say this soup is “Burgoo” inspired. Definitely not authentic, but really delicious. It is sweet, smoky and loaded with veggies. If you don't have leftover pork I am sure leftover chicken, brisket, sausage or any combination would be delicious. I still plan to make an authentic burgoo one day, but I plan to try this again with chicken and sausage too. Yumm! BBQ Soup!

Barbecue Pork and Vegetable Soup

Serves 6

Ingredients

2 Tbsp. olive oil

1 onion, chopped

1/2 bell pepper, chopped

2 stalks celery, sliced

2 cloves garlic, minced

1 (14.5oz.) can fire roasted tomatoes with seasonings

4 cups chicken broth

2 cups beef broth

2 cups frozen mixed vegetables with lima beans

1 cup frozen O’Brien potatoes

2 cups shredded leftover pork roast

1 cup barbecue sauce

1 Tbsp. Worcestershire sauce

Kosher salt, black pepper, and red pepper flakes, to taste

Hot sauce, optional for serving

Directions

In a soup pot, saute onion, bell pepper, and celery over medium –high heat until onion begins to get translucent. Add garlic and saute one minute. Add remaining ingredients and bring to a boil. Lower the heat, and simmer for 45 minutes to an hour. Cook until potatoes and lima beans are tender. Serve with hot sauce if desired.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays - Leftovers

Hot and Sour Vegetable Soup

This is another recipe I found on the WW recipe review board. I have been making it for years. It is so fast to prepare, in the time it takes to bring the broth to a boil you are done. It is hot (spicy) and sour (tart). But you can adjust it to your taste. If you want more heat add more garlic chili sauce. If you are not one for the pucker of lemon or vinegar cut back on those ingredients. This is so delicious and very guilt free. It is a wonderful way to stay warm and get in a big serving of vegetables.

Hot and Sour Vegetable Soup

aka Zero Point Oriental Soup
Adapted from: WW Recipe Review Board
Serves 4 to 6

Ingredients

6 cups fat free low sodium chicken broth

16 oz. package frozen Oriental-style stir fry vegetables

8 oz. can bamboo shoots, drained

1 cup sliced mushrooms

2 Tbsp. low sodium soy sauce

2 Tbsp. fish sauce

1/4 cup rice wine vinegar

1 Tbsp. garlic chili paste, or to taste

3 Tbsp. lemon juice

Directions

Bring chicken broth to a boil, add veggies and turn off heat. Add remaining ingredients and stir to blend. 

Linking to:

Ms. enPlace: See Ya in the Gumbo

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

It's Your Life: Tuesdays with a Twist

Anyonita Nibbles: Tasty Tuesday

Buns In My Oven: What's Cookin' Wednesday

Easy Life Meal and Party Planning: Four Seasons Blog Hop

Miz Helen's Country Cottage: Full Plate Thursday

Horrific Knits: Inspired Weekends

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Tales of a Pee Dee Mama: Food on Friday

Adventures with Jude: Sunday Sharing Pinterest Party

Goulash

Here is another family favorite. Well not a favorite of dear sister's, as a little girl she would actually scream and cry when Mom served this dish. Back then she didn't like foods mixed together. Everything had to be separate. Yesterday she ate it without a single tear. I guess our taste does mature as we get older. 

This is another recipe from the Ladies Alter Society Cookbook. This Goulash recipe was actually a contribution from my Mother's godmother. The recipe as printed leaves a little to interpretation. No measurable amounts are given for vegetables, just the mention of a small can. So I used my Mother's method for this recipe. 

Now this is what I thought Goulash was until I started seeing recipes for Hungarian Goulash. There is no paprika in this recipe unless you count a trace in the Cajun seasoning. And this in not the American Goulash either. No elbow macaroni here. Although it would be great served over egg noodles. This Goulash is just a delicious soup or stew loaded with veggies and big beef flavor. I guess this is Cajun Goulash? I have never seen written record of a recipe for Cajun Goulash. This just may be the first. [OOPS! I decided to Google "Cajun Goulash" before I hit the publish button.] There are plenty of recipes out there for sausage and rice dishes called "Cajun Goulash" or "Louisiana Goulash". With this new information, I retract my previous statement. This is just my families recipe for Goulash. I hope you will try it. It is very satisfying and very delicious!

Goulash       

Serves 4 to 6

Ingredients

1-1/2 lbs beef stew meat

1 medium-large onion, diced

1 small-medium bell pepper, diced

3 rib of celery, sliced

15 oz. can whole tomatoes, undrained

4 carrots, peeled and cut into 1 inch pieces

15 oz. can whole potatoes, drained

8 oz. can green peas (no salt added), undrained

8 oz. can corn (no salt added), undrained

8 oz. can green beans (no salt added), undrained

Handful of parsley, chopped

Kosher salt, black pepper, red pepper flakes and Cajun seasoning to taste

Directions

Season beef with kosher salt, black pepper, red pepper flakes and Cajun seasoning. Heat a Dutch oven on medium-high heat. Drizzle in a little olive oil and brown beef stew meat. Brown in batches if necessary, do not over crowd the pot. The beef should brown not steam. When brown add onions, bell pepper and celery. Cook until onion begins to soften, then add tomatoes. Cook at a simmer, covered for 20 minutes. Add carrots, potatoes, green peas, corn and green beans. Bring back to a simmer, add parsley and cook on low 1 hour or until beef and carrots are tender. Serve with toasted French bread.

Source: Ladies Alter Society Cookbook - Sacred Heart Church; Norco, Louisiana from Mrs. Marie Portier (my Mother’s Godmother)

Linking to:

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Horrific Knits: Fall Into the Holidays

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Horseradish Bacon Ranch Dip

This is not your average veggie or ranch dip. Years ago my Mom, sister and I were hosting a bridal shower. We made several things and we bought a few things. We had a caterer prepare a veggie tray and maybe a fruit tray. To be honest the veggie tray was the only thing that made an impression. When I picked up the tray it was loaded with lots of non-typical veggies and what appeared to be ranch dip. At least that is what I thought. There in the middle of the blanched green beans, red pepper strips, and quarter mushrooms was a big surprise. People kept asking what is in this dip. Well I didn't know. I thought it was ordinary ranch dip until I tasted it. It was most definitely not Ranch, it was Horseradish Bacon Ranch Dip! Oh my! It was so good! It was smoky from the bacon and had just a hint of horseradish. Since then I have been replicating this veggie tray and dip. I have made the dip with full fat sour cream, fat free sour cream and fat free yogurt. All are very good but I like making it with light sour cream. It is delicious and a little healthier for you. Trust me know one will know. They will just be amazed at the bacon in their ranch dip. I love the blanched green beans with this dip the most. I hope you will give it a try. After all football season is upon us and you just may need a veggie tray soon.

Horseradish Bacon Ranch Dip

Makes 2 cups

Ingredients

2 cups light sour cream

1 packet ranch dip mix

2 tbsp prepared horseradish

2 tbsp bacon bits(approx. 4 slices)

Directions

Mix together and let sit in refrigerator for a few hours to let flavors blend together.

Serve with your favorite veggies. Blanched green beans, carrot sticks, red bell pepper strips and quartered mushrooms make great dippers.

Linking to:
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
Life on Lakeshore Drive: Bouquet of Talent Link Party
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Tumbleweed Contessa: What'd you do this weekend?
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Fridays - Finger Foods for Parties

Farmer's Salad

I saw this recipe in one of those recipe magazines you pick up in the check-out line. When I saw it I knew I had to make it. My family loves green beans and sweet corn. I was a little concerned about the number of jalapenos in the recipe, but after removing the seeds it is really not that spicy. What did surprise me was the bite of the red onions. The recipe said to serve immediately. I liked it better the next day. By then the red onions had mellowed. If you plan to serve right away I suggest soaking the red onion in water or vinegar to remove some of there bite. This was my first time trying Cotija cheese, it really adds the finishing touch to this salad. I like the salty creamy flavor it adds to the salad. I may have used a little more than the recipe called for. So don't bother measuring a little more is great. All in all, I really enjoyed this salad and will definitely make it again. 

Farmer's Salad (Ensalada Grangero)

Source: Better Homes and Gardens

Makes: 10 to 12 servings

Ingredients

3 ears fresh sweet corn, husks and silks removed

1 1/2 pounds fresh green beans, trimmed

3 cups grape tomatoes

1/2 small red onion, thinly sliced

1 cup snipped fresh cilantro

1/2 cup olive oil

3 jalapenos, seeded and chopped

2 shallots, chopped

3 tablespoons cider vinegar

1 1/2 teaspoons bottled minced roasted garlic

1/4 teaspoon salt

1/2 cup crumbled Cotija cheese (2 oz)

Directions

In a Dutch oven cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender. Remove corn from Dutch oven; set aside to cool. Add beans to the boiling water in Dutch oven; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a colander; rinse with cold water and drain well. Cut kernels from corn cobs.

In a large bowl combine corn kernels, beans, grape tomatoes, and red onion. Toss gently to combine.

For dressing, in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss well to coat. Sprinkle with cheese. Serve immediately.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Tuesday Trivia Link Party - Kentucky

Italian Style Vegetable Soup

Last week I made Southwestern Style Vegetable Soup inspired by a can of light Progresso soup. This week it was an Italian Style Vegetable Soup also inspired by Progresso. This has to be my favorite. I used the same base of onions, carrots, celery and garlic in both soups, but the garlic really shines in this soup. It really adds a sweetness to the soup. It was great plain but I experimented with other garnishes. Of course Parmesan is great, but parsley and lemon zest is AMAZING! It adds a bright and fresh component to the soup. So so good! The only thing I might do different next time is use mini penne pasta. The regular size was a little big for a soup spoon.

Italian Style Vegetable Soup

Serves 12; generous 1 cup serving

Ingredients

1-1/2 Tbsp. olive oil

1 med. onion, chopped

2 carrots, diced

2 celery ribs, sliced

2 cloves garlic, minced

1/2 tsp kosher salt, or to taste

1/4 tsp black pepper, or to taste

1/8 tsp red pepper flakes, or to taste

2 Tbsp. flour

2 Tbsp. tomato paste

1 tsp Italian seasoning

8 cups vegetable stock

1 (15 oz) can petite diced tomatoes, undrained

1 cup frozen green beans

1 cup frozen green peas

1 cup whole wheat penne pasta

2 cups baby spinach leaves

Optional garnishes:

Parsley, chopped

Lemon zest

Parmesan cheese

Directions

Heat olive oil in a large dutch oven over medium-high heat. Add onion, carrots and celery, sauté until onion in translucent. Add garlic; continue to sauté about a minute. Add flour and stir to combine. After flour has cook a minute, add tomato paste. When tomato paste is fragrant, add Italian seasoning, stock, tomatoes and green beans; bring to a boil. Add green peas and penne, and return to a boil. Reduce heat to low, and cover. Simmer for 20 minutes. Turn off heat add spinach. Serve with Parmesan or with parsley and lemon zest as a garnish.

Nutrition Facts

Amount Per Serving: Calories 79.2; Total Fat 2.0 g; Saturated Fat 0.3 g; Polyunsaturated Fat 0.2 g; Monounsaturated Fat 1.3 g; Cholesterol 0.0 mg; Sodium 857.3 mg; Potassium 239.1 mg; Total Carbohydrate 14.0 g; Dietary Fiber 2.5 g; Sugars 4.5 g; Protein 2.3 g; 2 WW PointsPlus.

Linking to:
Buns in My Oven: What's Cookin' Wednesday
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Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays Link Party
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