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Prep 30 mins
Cook 25 mins
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.
- 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
- In 5 or 6 quart pressure cooker brown beef on all sides in oil.
- Stir in all ingredients EXCEPT tomatoes.
- Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
- Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
- Remove from heat and let pressure release conventionally.
- Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
- I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.
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.
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.
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!