Vegetable Soup With Pasta
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medium chopped onion
Beef preferably muscle or ribs
medium chopped tomato
medium potato, diced
Medium carrots, diced
medium manioc, cubed
Chopped green beans
cups of pasta (ring or spoon type or Hail Mary or angel hair)
beef bouillon cube
pinch of black pepper or pepperoni
cup of finely chopped parsley and chives
Salt to taste
Put a drizzle of oil in the pressure cooker.
Add the onion and let it brown.
Add the beef and let it brown.
Add the beef broth and sazon-style seasoning envelope.
Add the potatoes, carrots, manioc and pods and let it cook for 3 minutes (always stirring so it doesn't stick to the bottom of the pan).
Add the parsley and chives, pepper, salt and finally the water.
Note: Water must be added until it exceeds a little more than half of the pressure cooker.
Cover the pressure cooker and let it cook for 40 minutes.
After 40 minutes, uncover the pan and add the pasta.
Once the noodles are cooked, turn off the pan and serve.
Tip: Don't make the noodles too soft.
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