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    You are in: Home / Recipes / Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's
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    Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Uncle 12's Note:

    One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.

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    Serves: 8-10



    Units: US | Metric

    • 1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
    • 1 medium onion, diced
    • 1 cup carrot, sliced
    • 2 celery ribs, sliced
    • 1 medium potato, cubed into 1/2-inch pieces
    • 6 teaspoons beef base
    • 8 cups water
    • 1 (6 ounce) can tomato paste
    • 2 tablespoons olive oil
    • 1 (14 1/2 ounce) can diced tomatoes
    • salt and pepper, to taste


    1. 1
      In 5 or 6 quart pressure cooker brown beef on all sides in oil.
    2. 2
      Stir in all ingredients EXCEPT tomatoes.
    3. 3
      Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
    4. 4
      Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
    5. 5
      Remove from heat and let pressure release conventionally.
    6. 6
      Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
    7. 7
      I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

    Ratings & Reviews:

    • on October 13, 2012


      Changed recipe a bit as I do not have a pressure cooker.
      Added beef broth instead of water, 1T better than beef bouillon,
      browned the beef , and cooked stove top several hours.
      Very good==tasted even better after sitting over night.

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    • on March 13, 2012


      It's probably been over 10 years since I had Knapp's veggie soup, but as far as I can remember this tastes just like it! Yum! Will be saving this recipe.

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    • on October 18, 2009


      I never ate at a Bill Knapp's restaurant, but I do like good vegetable beef soup and this is it! When I wing it, my soup always ends up with too many veggies and not enough broth. This is perfect! I thought it might be a bit bland since there are no spices called for, so I added a little basil, oregano, italian seasoning, bay leaf and garlic powder. I would say the garlic powder is mandatory. I used 1 1/2 lbs of chuck stew beef, a small can of stewed tomatoes which I just cut up myself because I think the stewed tomatoes add more flavor. I used two medium potatoes with the skins left on because my husband wanted more potatoes and I added a can of drained and rinsed great northern beans when I added the tomatoes -- could have done with less beans but added them all since I would hae ended up throwing them out and finally, I added a little rough-chop cabbage because I like cabbage in this soup. We topped it off with grated parmasean cheese. I cooked it in a pressure cooker. This will be my go-to veggie-beef soup recipe from now on. You couldn't ask for better - don't forget the buttered artisan bread for dipping - YUM!

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    Read All Reviews (7)


    Nutritional Facts for Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's

    Serving Size: 1 (306 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 91.3
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 225.5 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 2.9 g
    Sugars 5.6 g
    Protein 2.3 g

    The following items or measurements are not included:

    boneless beef chuck steaks

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