Hearty Autumn Beef and Vegetable Soup
Beef, Pressure Cooker, Soups
Ingredients
1 medium yellow onion, diced
1 pound grass-fed ground beef
1 ½ teaspoons minced garlic
3 cups beef, chicken, or vegetable broth
2 cups water
1 (15-ounce) can diced tomatoes
1 cup no-sugar added tomato sauce
2 cups diced carrots
1 cup diced celery
1 cup dried brown or green lentils (see Note)
1 tablespoon chili powder
1 teaspoon ground cumin
1 ½ teaspoons fine sea salt
¾ teaspoon ground black pepper
4 cups baby spinach
Description
This incredibly filling soup requires no side, though it’s extra tasty with a little corn bread. You can find the recipe for corn bread in my book Instant Loss: Eat Real, Lose Weight.
Directions
Preheat an electric pressure cooker using the SAUTÉ function and adjust the heat to NORMAL.
When the display panel reads HOT, add the onion and ground beef. Cook, stirring occasionally, until the beef browns and the onions soften, about 5 minutes.
Add the garlic and cook for another minute.
Add the broth, water, diced tomatoes, tomato sauce, carrots, celery, lentils, chili powder, cumin, salt, and pepper. Stir well to combine.
Pressure cook on High for 8 minutes. Natural pressure release for 5 minutes, then vent any remaining pressure. Use caution while the steam escapes.
Stir in the baby spinach and serve warm.
Notes
If you do not have brown lentils on hand, green lentils will also work; just don’t use red lentils. Red lentils have a much faster cook time than brown or green and they will dissolve entirely if you use them in this dish.