I got home rather late in the day and had planned to make vegetable soup. So... I went ahead and made it - in the pressure saucepan! It only takes a few minutes to cook and tastes as if it had been simmered for hours.
I will tell you how I made it, but please don't think you have to have just what I put in it. This is more of a method than an exact recipe.. ok?
Today's Vegetable - Bacon Soup
1/2 pint home canned bacon ends and pieces (you could use bacon from the store.)
1 medium onion, diced
1 garlic clove, minced
2 celery stalks, sliced
1 big handful of mushrooms, chopped (I have some of those oyster mushrooms left.)
1 large carrot, diced
1 pint canned corn
1 quart green beans, drained
2 cups loosely packed chopped collards
1 quart tomato juice
1 cup chicken bone broth
Sea salt and pepper to taste
In a 6 quart pressure saucepan, start the bacon cooking. Add the onion, garlic, celery and mushrooms and saute for a few minutes.
Add all the other ingredients except the salt and pepper. Put on the lid and the petcock. Bring up to pressure. Allow to cook for 5 minutes with the petcock rocking gently. Remove from heat. Let the pressure come down by itself.
Open the cooker, salt and pepper to taste and serve! I had mine with some nice homemade bread and butter.
This is so quick and easy.... my version of convenience food! :)