Vegetable Soup

• 1 lb. soup meat
• 1 onion, sliced
• salt and pepper
• 1 qt. water
• 1 can English peas
• 1 can black-eyed peas
• 1 can butter beans
• 1 can corn
• 1 can green beans, cut up
• 1/4 pkg. spaghetti
• 4 medium potatoes
• 2 carrots
• 1 can tomato sauce
• 2 cans tomatoes

1. Place soup meat, onion, salt, pepper and water into pressure cooker. Cover and cook 50 minutes after control jiggles. Reduce pressure normally for 5 minutes. Then place pan under water. Strain the broth into a large pan. Separate meat from fat. Add meat to broth, leaving meat in small pieces. Cut up, season and partially cook potatoes and carrots (separately). Drain. Season and drain all other vegetables. Add vegetables to beef and broth. Bring to a boil and cook fast 5 to 10 minutes. Then simmer for about 30 to 45 minutes.

soup meat, onion, salt, water, peas, blackeyed peas, butter beans, corn, green beans, spaghetti, potatoes, carrots, tomato sauce, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97297 (may not work)