Hearty Bill Knapp's Inspired Vegetable Beef Soup
Transport yourself back to the comforting atmosphere of Bill Knapp's with this hearty Vegetable Beef Soup. Perfectly seasoned and richly flavored, this dish combines tender cubes of beef chuck with a variety of colorful vegetables, creating a robust and satisfying bowl of goodness. The use of a pressure cooker not only speeds up the cooking process but also ensures the beef becomes meltingly tender in just an hour. Serve this nourishing soup on a chilly day or any day you crave a taste of nostalgia. It’s perfect for gathering around the table with family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
boneless beef chuck steaks
1 1/2 lbs (cut into 1/2-inch to 3/4-inch cubes, trim fat)
medium onion
1 (diced)
carrot
1 cup (sliced)
celery ribs
2 (sliced)
medium potato
1 (cubed into 1/2-inch pieces)
beef base
6 teaspoons (n/a)
water
8 cups (n/a)
tomato paste
1 (6 ounce) can (n/a)
olive oil
2 tablespoons (n/a)
diced tomatoes
1 (14 1/2 ounce) can (n/a)
salt
to taste (n/a)
pepper
to taste (n/a)
Instructions
1
Begin by cutting the boneless beef chuck steaks into 1/2-inch to 3/4-inch cubes, trimming any excess fat.
2
In a 5- or 6-quart pressure cooker, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef cubes and brown them on all sides, which should take about 5-7 minutes.
3
Once the beef is browned, add the diced onion, sliced carrots, sliced celery, and cubed potato to the pot. Stir well to combine.
4
Next, mix in the beef base and 8 cups of water, ensuring everything is well incorporated. Be sure to scrape any browned bits from the bottom of the pot.
5
Lock the lid on the pressure cooker, ensuring it's sealed properly. Increase the heat until the weight begins to jiggle.
6
Once it reaches pressure, reduce the heat to maintain a slow, steady jiggle and cook for 15 minutes.
7
After 15 minutes, carefully remove the pressure cooker from the heat and allow the pressure to release naturally until the lid unlocks.
8
Open the lid and stir in the can of diced tomatoes and tomato paste. Return the pot to the stove over low heat and let simmer for an additional 5-10 minutes to meld the flavors.
9
Taste and season with salt and pepper as necessary before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Bill Knapp's Inspired Vegetable Beef Soup?
It is a robust and nourishing soup inspired by the comforting atmosphere of Bill Knapp's restaurant, featuring tender beef cubes and a variety of vegetables.
What cut of beef is best for this soup?
The recipe calls for boneless beef chuck steaks as they become meltingly tender during the cooking process.
How should I prepare the beef for the soup?
Cut the beef into 1/2-inch to 3/4-inch cubes and trim away any excess fat.
What size pressure cooker do I need?
A 5- or 6-quart pressure cooker is recommended for this recipe.
How much olive oil is used for browning?
Use 2 tablespoons of olive oil to brown the beef cubes.
How long does it take to brown the beef?
Browning the beef on all sides should take approximately 5 to 7 minutes.
Which vegetables are included in the recipe?
The soup includes diced onion, sliced carrots, sliced celery, and cubed potatoes.
How much beef base is required?
The recipe requires 6 teaspoons of beef base.
How much water should I add to the pot?
Add 8 cups of water along with the beef base.
Why do I need to scrape the bottom of the pot?
Scraping the browned bits from the bottom of the pot ensures all the flavor is incorporated into the broth.
How long does the soup cook under pressure?
Once the cooker reaches pressure, cook it for 15 minutes.
What type of pressure release is used?
Allow the pressure to release naturally until the lid unlocks after removing from heat.
When do I add the tomatoes?
Stir in the canned diced tomatoes and tomato paste after the pressure has been naturally released.
How much tomato paste is used?
The recipe uses one 6-ounce can of tomato paste.
Is there a final simmering step?
Yes, simmer the soup for an additional 5-10 minutes after adding the tomatoes to meld the flavors.
How do I season the soup?
Taste the soup at the end and season with salt and pepper as necessary.
Can I use a slow cooker instead?
While this recipe specifies a pressure cooker for speed, you can use a slow cooker on low for 7-8 hours for similar results.
What size should the potato cubes be?
The medium potato should be cubed into 1/2-inch pieces.
Can I substitute beef broth for water and base?
Yes, you can substitute the 8 cups of water and 6 teaspoons of beef base with 8 cups of high-quality beef broth.
Is this soup suitable for cold weather?
Yes, it is specifically described as a perfect, nourishing meal for chilly days.
How many ingredients are in this recipe?
There are 12 total ingredients including seasonings.
What makes the beef tender in just an hour?
The use of a pressure cooker significantly speeds up the breakdown of the beef chuck fibers.
Does the recipe include celery?
Yes, it uses 2 sliced celery ribs.
Can I use fresh tomatoes instead of canned?
Yes, though canned diced tomatoes provide a consistent texture and acidity common in the original style.
What kind of onion should I use?
One diced medium yellow or white onion works best.
Can I add more vegetables?
Certainly; peas, corn, or green beans would make excellent additions to this hearty soup.
How much tomato product is in the soup?
The soup contains one 14.5-ounce can of diced tomatoes and one 6-ounce can of tomato paste.
Is it necessary to trim the fat from the beef?
Trimming excess fat is recommended to ensure the broth doesn't become overly greasy.
What heat level should I use for browning?
Use medium-high heat to brown the beef cubes effectively.
How do I know when the pressure cooker is ready?
The weight on the lid will begin to jiggle, indicating it has reached the necessary pressure.