Bill Knapps Vegetable Soup Recipes

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S

Steps:

• In 5 or 6 quart pressure cooker brown beef on all sides in oil.
• Stir in all ingredients EXCEPT tomatoes.
• Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
• Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
• Remove from heat and let pressure release conventionally.
• Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
• I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

BILL KNAPP VEGETABLE BEEF SOUP

Steps:

• 1. In saucepan, combine tomato juice & broth.
• 2. Add steak & vegetables and heat until meat & vegetables are tender, without boiling hard.

BILL KNAPP'S CHICKEN TORTILLA SOUP

Steps:

• 1. In large stockpot combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chilis, onion, chili powder, salt & pepper. Bring to a full boil. Reduce heat, simmer for 1 hour.
• 2. Add cilantro and chicken breast meat. Simmer another hour. Serve with taco chips and shredded colby cheese.
• 3. Ladle intp bowls and top with tortilla chips and/or colby cheese.
• 4. I have used low fat soups with no problem. Canned chicken makes it easier. A can of Rotel tomatoes with chilis instead of the tomatoes and chilis works fine. You can use 1 pkg flour tortillas and cut them in small, thin strips & deep fry in hot oil till browned. Keep in mind that commercial soups and tortilla chips have lots of salt. Salt sparingly and add salt to taste!

BILL KNAPP'S MICHIGAN BEAN SOUP

Steps:

• Wash and sort the beans and soak overnight in cold water to cover.
• Next morning drain beans.
• Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
• Bring to a boil, cover and simmer 3 hours or until beans are tender.
• While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
• Drain and add to the beans and ham and continue cooking for 45 minutes more.
• Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
• Add salt and freshly ground black pepper to taste.
• Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.