Categories: Soups- Stews -Chowder-Chili

Ingredients

• 1 1/2 lb. beef shanks or meaty beef soup bones
• 1 Tbsp. vegetable 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 tp. salt
• 1 tp. dried basil
• 1 tsp. dried thyme 1/4 tsp. pepper
• 1 can (16 oz.) kidney bens, rinsed an drained
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 medium zucchini diced
• 1/2 cup uncooked elbow macaroni

Directions

1. In a pressure cooker over medium-high heat brown beef on both sides in oil. Add water, carrots, celery potato onion garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over and cool 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 to meat.
3. Return meat to the pan. Add beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered 8-10 minutes or until macaroni and zucchini are tender.

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