Beef Bean and Chick Pea Soup


1 lb. very lean ground beef
1 onion, chopped fine
6 C of beef broth
1 C canned small white beans, drained
1 C of lentils
1 can chick peas, drained
1/4 C of tomato puree
1 t cloves
1 t hot red pepper flakes
1 t dried mint, crumbled
1 t salt
1 t pepper


Spray the pressure cooker well with a non stick cooking spray. Add the ground beef and onion and cook until the beef is no longer pink. Pour in the broth. Add the beans, lentils and chick peas.

Stir in the tomato puree. Add the cloves, red pepper flakes, mint, salt and pepper. Bring the cooker to high pressure on medium heat. Cook 20 minutes then allow the pressure to fall on its own.

There is no need to precook or soak the lentils. They will soften and cook through during the pressure cooking time. Be sure to use the leanest ground beef you can find to keep the fat down once the soup has cooled.

Makes 10 servings.

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