Designed for dinner, this Bacon and Vegetable Soup makes for a very filling meal. Yet it is quickly prepared and ready for the table when using the pressure cooker. Some say they are old-fashioned but, as Bachman-Turner Overdrive said, You ain’t seen nothing yet. Very apt statement for someone who is yet to use a pressure cooker.
This will cook on the hob but that takes 30-45 minutes when the PC has it ready in under 10. So I love my PC now just take a look at the recipe 🙂
Some people get silly about bacon but I just see it as another kitchen ingredient. This is a main course soup with a tomato base then bacon and vegetables included in it. The use of yellow mustard as the flavour was a bit of an experiment. I happened to have an empty jar of the stuff that I was about to clean before taking to the recycling. Still plenty of mustard on the side of the jar though so I half-filled it with water and gave it a good shake to get it out. Pour the resulting mix into the soup and fingers crossed.
Great tasting soup plus I got the jar cleaned before it heads to the recycling.
- 250g/8oz Cooking Bacon
- 2 small/1 medium Brown Onion
- 250g/½lb Potato
- 250g/½lb Frozen Mixed Vegetables
- 125g/4oz Frozen Carrot
- 125ml/5fl oz Passata or ½ can Chopped Tomato
- 1 tsp Yellow Mustard
- Sea Salt
- Black Pepper
- Set the pressure cooker pot over a medium heat and warm for a few minutes.
- Separate the bacon out into individual pieces. Slice any thick pieces so that they will cook faster.
- Add the bacon into the now hot pan and stir constantly for a minute or 2 to prevent sticking. The juices from the bacon will start to appear so stirring frequency can be decreased.
- Peel and finely chop the onion.
- Spoon or fork the bacon from the pot and set aside for a moment.
- Add the onions into the bacon fat and stir well to coat. Return to the heat and fry for 3-4 minutes.
- Chop the potato into small pieces.½cm/¼in is about right. Add to the pot and mix together with the onions and the bacon juices. Fry for a further 1-2 minutes.
- Pour in the Passata or chopped tomato.
- Add 1½ litre/50fl oz water
- Next to go in the pot is the mixed vegetables and the carrot. Add some green beans broad beans, peas or any other vegetable that may take your fancy if you so wish. Just ensure that there is plenty of water to cover them all
- Take the now cooled bacon and chop finely before adding to the other ingredients.
- Spoon in around 1 tsp of yellow mustard. plus salt and pepper to taste. Mix together well then seal the pressure cooker.
- Place the PC over a high heat until it starts to steam. Reduce the heat a little and keep cooking under pressure for 5 minutes.
- Turn off the heat but leave the contents of the pan to cook for another 5-10 minutes under the internal pressure.
- Release the pressure using the safest method for your cooker. Mine has a sliding valve that will both release the pressure and open the lid. It works well because the escaping steam is pointed well away from me plus the safety interlock prevents opening the lid until the pressure is fully reduced. Use the technique that is most appropriate and safest for your cooker though.
- The moment of truth comes when the pressure cooker is opened. Take a spoon and taste the liquid part of the soup. Key to the final taste because it needs to have thickened up a little. If it tastes a little watery then there is a final step before serving.
- With the lid off the PC then that should have a great looking Bacon and Vegetable Soup that is ready to serve. It may have come out a little on the watery side though and that needs fixing. Easy enough to do because all it needs is to be cooked on a high heat for 5-10 minutes until it thickens a little. Be sure to stir a lot to avoid burning though .
- Use a slotted serving spoon to split the solid part of the soup between 4 serving bowls. Then divide the liquid part between them.
- Serve immediately with some bread
An even quicker way to get this Bacon and Vegetable Soup ready for the table is to have some leftover bacon from a previous meal. Think ahead and do a double batch of bacon on one meal so that there is enough already cooked for this one. Just use a tablespoon of heated oil in place of the bacon fat at the frying stage.