Beef Soup, New Orleans Style

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Ingredients

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1 sm Soup bone;
1 c Okra; cooked
Salt & pepper;
2 cl Garlic; minced
2 c Stewed tomatoes;
1 c Corn; cooked
1/8 ts Cayenne;
1/2 Green pepper; chopped
1/4 c Rice;
3 lg Tomatoes; peeled chopped
1 lg Onion; chopped
1 lb Soup meat; diced
3 c Water;

Original recipe makes 4 - 6 folks

Servings  

Preparation

Place soup meat, soup bone, water, onion, tomatoes, green pepper, garlic, and stewed tomatoes in pressure cooker. Close cover securely. Place pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES. Let pressure drop of its own accord. Remove soup bone. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe. COOK 0 MINUTES. (This means to cook food only until cook pressure, 15 pounds, is reached, THEN remove cooker from heat and cool according to recipe) Let pressure drop of its own accord. 4 - 6 servings. NOTE: Fresh tomatoes provide chunks, canned tomatoes provide juice. Source: Pressure Cooking is Pleasure Cooking. Brought to you and yours via Nancy OBrion and Clan. Posted to MM-Recipes Digest V3 #245 Date: Sat, 7 Sep 1996 21:54:42 -0400 From: BobbieB1@aol.com

Calories Per Serving: 18 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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