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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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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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    • on April 24, 2009

      This is a very good recipe to follow for guidelines of the timing used for the pressure cooker. I like the recipe, I changed only 1 ingredient, I used an (8)ounce can of tomatoe sauce in place of the diced tomatoes and 2 cups of beef broth. The pressure cooker adds some water to the recipe . Very Good

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    • on June 19, 2014

      I just got my pressure cooker and this was a perfect meal to start . I followed the recipe as noted. Everyone really liked it and wanted more.

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    • on June 08, 2012

      Made recipe as written. Always do that before making my own adjustments. Basic recipe is good but way to much liquid for amount of vegetables. Next time will add shredded cabbage, green beans and corn. I liked the simplicity of the spices which makes it more Eastern European and German, vs Italian (which I also like) that one respondent recommended. It is nice to have a soup with basic organic tastes. Will very definitely make again. Love using pressure cooker. Really blends the natural flavors.

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    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
    36%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 225.5 mg
    9%
    Total Carbohydrate 13.8 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.6 g
    22%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    boneless beef chuck steaks

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