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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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mamawJ October 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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spartanfish March 13, 2012

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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msjenjenp October 18, 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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cook5 April 24, 2009

This is a delicious soup. I added S&P, garlic powder, bay leaf, celery seed, thyme and some Penzey's Bavarian herbs, to taste. Paste definitely necessary to give the soup body. Doubled the celery and the potatoes.

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ejraskopf February 11, 2015

I had a taste for the vegetable beef soup my grandfather used to make (mind you the last time I was able to enjoy that soup was 30 years ago), so I Googled "Pressure Cooker Vegetable Beef Soup" and this recipe came up. Absolutely delicious! I know he didn't use bouillon but tastes have changed and this was exactly what I was looking for. Thank you for posting!

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Patrick M. Mitchell November 02, 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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Linda H. June 19, 2014

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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Galig June 08, 2012
Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's