Vegetable Beef Soup, “La Soup a’ Marie”
A full broth soup with a distinct taste from thinly sliced bell peppers sets my MaMa Marie’s vegetable beef soup apart from all others. Cooking it in the Instant Pot makes it even more appetizing.
It Started With My Rice Cooker
Recently, I asked my FaceBook friends if they could recommend a good rice cooker. My old (very old) and faithful Hitachi rice cooker (most Cajuns have owned one in their lifetime) was starting to leave its contents with an under-cooked bite after it’s chime. So I began a curious hunt for a new, reliable cooker.
One friend suggested the “Instant Pot”. She said my own daughter, Deidra, had recommended it on snap chat and after cooking with it herself she was very happy with the results. So after questioning Deidra about it, I decided to get my own Instant Pot. I haven’t mastered the rice cooking, yet (still a little gummy on bottom). However, I have discovered it delivers a great Instant Pot soup in a fraction of the time that it takes to cook on the stove.
Vegetable Beef Soup In The Instant Pot
The soup recipe I used was my Ma Ma Marie’s. I had almost forgotten about her delicious vegetable beef soup until one day, out of the blue, my sister, Eleanor, sent me the recipe. It’s a different and unique soup that Eleanor beautifully describes as a full broth taste that isn’t camouflaged by the vegetables.
The vegetable beef soup cooked beautifully in the IP. After putting together the ingredients, I closed the lid, pushed the soup button and waited. The Instant Pot vegetable soup was ready in less than an hour from prep to finish and the pot automatically kept it warm until supper time.
The Intelligent Multi-Cooker
The description online of the Instant Pot says it is an “intelligent multi-cooker” and I agree. Among its many talents, it performs as a crock pot, pressure cooker, yogurt maker, rice cooker, saute’-er, steamer and more. This cooker does it all and so economically! I haven’t found anything I don’t like about it, yet.
So here is how I made the soup in the Instant Pot, but it can surely be made in a regular soup pot on your stove:
~ First I turned the Instant Pot on by pushing the saute’ button.
~ I added the meat, onions, and garlic to the pot and stirred occasionally until the meat was browned.
~ Then I stirred in the seasonings and bell pepper to cook for a minute or two. I added the potatoes, carrots, tomato sauce, and water.
~ Stirred it together and closed the lid making sure the valve on top was at the sealing position (very important).
~ I pressed the soup button and in about 30 minutes La Soup a’ Marie was done. Serves 6-8.Print
Vegetable Beef Soup, “La Soup a’ Marie”
The ingredient of a thinly sliced fresh bell pepper gives this vegetable beef soup a unique taste. It’s made with beef, potatoes, and carrots in a rich tomato broth that always reminds me of her. Make it in the Instant Pot or stove top for a very satisfying meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: soup
2 pounds soup meat, cubed
1 large onion, chopped
2 garlic cloves, pressed
2 teaspoon salt
1/8 teaspoon or more cayenne pepper
1 large bell pepper, sliced lengthwise thinly
3 large potatoes, cubed
1 16-ounce bag frozen sliced carrots
2 8-ounce cans tomato sauce
6 cups water
Instant Pot Soup
Turn the Instant Pot on by pushing the saute’ button.
Add the meat, onions, and garlic to the pot and stirred occasionally until the meat is browned.
Stir in the seasonings and bell pepper to cook for a minute or two.
Add the potatoes, carrots, tomato sauce, and water. Stir it together and close the lid making sure the valve on top is at the sealing position (very important).
Press the soup button and soup is cooked in 30 minutes.
Stove Top Soup
To cook on the stovetop just brown the meat, onions, and garlic in a soup pot.
Add seasonings, tomato sauce and water and boil for 1 or more hours until meat is tender.
Add the bell pepper, potatoes and carrots to the rest of the ingredients and simmer until vegetables are tender.
- Serving Size: 10
A Big “Ka-boom”
After your dish is cooked you can let the pot cool down automatically or move the valve on the lid to the venting position. Make sure you are out of the way and let the steam release from the pot. Then proceed to open the lid. If you don’t release the pressure you could make a big “ka-boom” in your kitchen!
The pot automatically keeps the food warm after cooking. So easy and I was surprised at how well the vegetables stayed firm and did not fall apart after so much pressure!
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