Wednesday, December 2, 2015

Pressure cooking - Chapter 10

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!  :)

1 comment:

  1. Very nice, I am trying to use my pressure saucepan more and more. I love the sound of this soup, sometimes all I want for dinner after a long day at work is soup. I agree, soup is more a process than a recipe. I always cook with what I have, soup is perfect for that. Thanks for posting.


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