One-Hour Vegetable Soup
A hearty, flavorful vegetable soup featuring tender beef, potatoes, mixed vegetables, and tomatoes, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Place beef, onions, and potatoes in a pressure cooker with enough water to maintain pressure.
- Cook under pressure for 15 minutes. Release pressure and remove the cooking rack, if desired.
- Drain the mixed vegetables and peas, then add the corn and tomatoes to the pot.
- Add salt and pepper to taste.
- Add sugar, if desired.
- Bring the soup almost to a boil and reduce heat.
- Simmer for 30 minutes until the flavors meld and the soup thickens.
Tips & Substitutions
For a more vibrant flavor, consider adding fresh herbs like thyme or parsley. If you don't have stew beef, chuck roast or ground beef can be great alternatives. For a vegetarian version, substitute the beef with mushrooms and use vegetable broth instead of water. To enhance the soup, a splash of Worcestershire sauce can add depth.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs for an extra touch. It pairs wonderfully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside Beef Stroganoff(Crock-Pot) or Dinner-In-The-Pot for a comforting dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a little water or broth to reach your desired consistency. For longer storage, freeze the soup for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of One-Hour Vegetable Soup contains roughly 436 calories, with 7g protein, 65g carbohydrates, and 17g fat. It is an excellent source of vitamin C (34% of the Daily Value), potassium (31% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 628mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned ones?
Yes, you can use frozen mixed vegetables and peas instead of canned. Just add them during the last 10 minutes of simmering to ensure they stay vibrant and retain their texture.
Is it possible to make this soup in a slow cooker?
Absolutely! You can cook the beef and vegetables in a slow cooker on low for 6-8 hours or on high for 3-4 hours. Just add the corn and tomatoes during the last hour of cooking to keep their freshness.
What can I do if my soup is too salty?
If your soup turns out too salty, add a peeled potato to the pot and simmer for 10-15 minutes. The potato will absorb some of the saltiness. You can also dilute the soup with additional water or low-sodium broth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).