BEEF SOUP, NEW ORLEANS STYLE

1 lb soup meat diced
1 small soup bone
3 cups water
3 large tomatoes peeled, chopped*
2 cups stewed tomatoes
1 large onion, chopped
1/2 green pepper chopped
2 garlic cloves minced
1 cup corn cooked
1 cup okra cooked
1/4 cup rice
1/8 tsp cayenne
Salt to taste
Freshly-ground black pepper to taste

Place soup meat, soup bone, water, tomatoes, stewed tomatoes, onion, green pepper, and garlic in pressure cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 20 minutes. Let pressure drop of its own accord.

Remove soup bone. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe. Cook 0 minutes. (This means to cook food only until cook pressure, 15 pounds, is reached, then remove cooker from heat and cool according to recipe.) Let pressure drop of its own accord.

*Fresh tomatoes provide chunks, canned tomatoes provide juice.

Servings: 4-6