Beef And Pasta Vegetable Soup

• 1-1/2 pounds beef shanks or meaty beef soup bones
• 1 tablespoon canola oil
• 6 cups water
• 2 medium carrots, sliced
• 2 celery ribs, diced
• 1 medium red potato, cut into 1/2-inch cubes
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium zucchini, diced
• 1/2 cup uncooked elbow macaroni

1. In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat.
3. Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.

beef, canola oil, water, carrots, celery, red potato, onion, garlic, bay leaf, salt, basil, thyme, pepper, kidney beans, tomatoes, zucchini, elbow macaroni

Taken from www.tasteofhome.com/recipes/beef-and-pasta-vegetable-soup/ (may not work)