Campbell’s Vegetable Beef Soup

2 pounds stew meat — (to 3 lbs)
1/4 cup butter
3 quarts water
1 teaspoon freshly-ground black pepper
1 tablespoon salt
1 1/2 cups chopped carrots
3 medium potatoes — peeled, cubed
1 cup chopped celery
1/4 cup dried onions
1/2 cup barley
6 cubes beef bouillon

Brown meat in butter. Add all other ingredients.

Pressure for 20 minutes.

Or you can simmer in a crockpot on low for several hours, or cook in a large pot on the stove over low heat for 2 to 3 hours.


Presto 6-Quart Stainless Steel Pressure Cooker

Leave a Reply