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My Moms Old Fashioned Vegetable Beef Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Old Fashioned Vegetable Beef Soup {VIDEO}

Classic, hearty vegetable beef soup made quick in a pressure cooker with rich broth, tender chuck roast, and a beautiful medley of vegetables.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Soup
Cuisine Mexican
Servings 1 serving
Calories 380 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 2 pounds chuck roast seasoned with seasoned salt
  • 2 tablespoons extra virgin olive oil for searing
  • 1 soup bone for broth depth
  • 6 cups water
  • 2 cans petite diced tomatoes
  • 2 medium white potatoes peeled and diced
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 cup frozen corn
  • 1 cup canned green beans
  • 1 cup slaw mix
  • ½ onion diced
  • ½ cup white rice
  • 6 ounces Amish egg noodles
  • 1-2 teaspoons seasoned salt to taste
  • 1 teaspoon minced garlic optional

Instructions
 

Instructions

  • Season chuck roast with 1-2 teaspoons of seasoned salt until fully coated.
  • In pressure cooker, heat olive oil and sear chuck roast on all sides until browned.
  • Add soup bone and water. Seal pressure cooker, cook under high pressure for 60 minutes.
  • Quick release pressure. Remove roast and soup bone. Shred beef, discard bone, return beef to pot.
  • Add tomatoes, potatoes, carrots, corn, and green beans. Simmer 30–45 minutes until tender.
  • Add slaw mix, celery, onion, garlic, rice, and noodles. Cook gently until rice and noodles are tender.
  • Adjust salt and pepper to taste. Serve hot.

Notes

Cool leftovers before storing. Freeze in portions for future meals. Adjust veggies based on preference.