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Hearty Vegetable Beef Soup

Makes 8 cups
  • 1 tablespoon vegetable oil
  • 1 pound lean beef, cut into 1-inch cubes
  • 2 cups beef broth
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 2 cups chopped cabbage
  • 1 1/2 cups sliced carrots
  • 1 cup sliced celery
  • 1 cup frozen whole kernel corn
  • 1/2 cup chopped onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper, coarsely ground
  • Salt as desired

Heat oil in Presto® 4-, 6-, or 8-quart Pressure Cooker. Brown beef, about one-third at a time. Return all beef to cooker. Add broth, tomatoes, cabbage, carrots, corn, onion, oregano, thyme, and pepper. Close cover securely. Place pressure regulator on vent pipe. COOK 12 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

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