Dutch Vegetable Soup
|Cubed beef||1⁄2 Pound|
|Rice||1⁄4 Cup (4 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Brussels sprouts||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Cauliflower florets||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon (For Garnish)|
Melt shortening in cooker; brown beef.
Add rest of ingredients (except parsley); close cover of cooker.
Put pressure control in place.
When pressure is reached and control jiggles gently, cook for 15 minutes.
Cool cooker at once under running water
Garnish soup with parsley, and serve
Calories 191 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 3.1 g15.3%
Trans Fat 0.7 g
Cholesterol 23.4 mg7.8%
Sodium 708.4 mg29.5%
Total Carbohydrates 16 g5.5%
Dietary Fiber 2.3 g9.1%
Sugars 3.4 g
Protein 10 g19.6%
Vitamin A 93.1% Vitamin C 34.3%
Calcium 5.1% Iron 12.1%
*Based on a 2000 Calorie diet