BEEF VEGETABLE SOUP

BEEF VEGETABLE SOUP


1 LB, lean beef cut into ¾-inch cubes
1 Tbsp. vegetable oil
1 onion, coarsely chopped
2 carrots, sliced
½ cup celery, chopped
2-4 potatoes, cubed
1 small package frozen sliced okra (optional)
1 (16-oz.) can diced tomato
1 clove garlic, minced
2 tsp. salt
½ tsp. pepper
2-tbsp. parsley flakes
dash cumin
dash seasoned salt
¼ tsp. each basil and oregano
water to cover all the ingredients, at least 6 cups
1 (16-oz.) can green beans, drained and rinsed
1 (8-oz.) can niblets corn, drained


Heat cooker, add oil and brown beef, and add everything but green beans and corn. Cook 15 minutes after pressure builds up. Let the pressure drop of it‘s own accord. Add green beans and corn, adjust salt and pepper, and return to a boil and simmer gently for 10 minutes.