Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,celery,garlic and herb blend.Cook,stirring often,until onion is softened,for about 3 minutes.
3. Add barley,potatoes,carrots,turnip and vegetable broth.Top with a dollop of tomato pasta (do not stir in!).
4. Close pressure cooker and lock the lid.
5. Set burner heat ho high.When pressure cooker reaches high pressure,reduce heat to low.
6. Set timer to cook for 10 minutes.
7. Remove pressure cooker from the heat and carefully open the lid.
8. Stir in cannellini beans and their liquid and pasta.
9. Bring soup to boil over high heat,then reduce heat to low and boil gently,covering partially(without any pressure) for 8-10 minutes.
10. Add the cabbage and cook over low-heat ,uncovered, until cabbage is tender,for a further 4-5 minutes.
11. Season with salt and black pepper to taste.
12. Serve with grated Monterey Jack cheese (optional).

Ingredients:

• 1/4 cup (60 ml) salad oil
• 1 small yellow onion,peeled and diced
• 3 celery stalks,sliced
• 2 medium carrots,peeled and sliced
• half of small head cabbage,shredded
• 1 medium zucchini,peeled and cut into chunks
• 1 1/2 pounds beef stew meat,chunked
• 6 medium potatoes,peeled
• 28 oz(840 g) can tomatoes
• 6 cups (1.8 l) water
• 16 oz (480 g) can beans,drained
• 8 oz (240 g) can baby lima beans,drained
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh basil

Cooking Method:

1. In a Dutch oven,heat over high heat salad oil.
2. Add onion,celery,carrots,cabbage and zucchini.Cook,stirring,until lightly browned.
3. Using a slotted spoon,remove cooked vegetables and set aside.
4. In a Dutch oven,in remaining oil,cook beef chunks,stirring,until browned on all sides.
5. Shred one potato and cub remaining potatoes.
6. Stir in reserved vegetable mixture into meat chunks.Add potatoes,tomatoes with their liquid and remaining ingredients.Bring to a boil over high heat.
7. Reduce heat to low,cover and simmer for 25-30 minutes.

Ingredients:

• 3 cans (14 1/2 oz (435 g)each) reduced-sodium fat-free beef broth
• 14 1/2 oz (435 g) can diced tomatoes
• 1 pound (480 g) lean beef meat,cubed
• 4 cups (1 kg) thinly sliced cabbage
• 2 cups(500 g) cubed potatoes
• 2 cups (500 g) shredded beets
• 2 cups (500 g) shredded carrots
• 1 cup (250 g) chopped onion
• 1 cup (250 g) shredded turnip
• 1 tablespoon granulated sugar
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 tablespoons red wine vinegar
• Dill Sour Cream (see recipe below)
• salt and freshly ground black pepper

For Dill Sour Cream:

• 3/4 cup (180 g) reduced-fat sour cream
• 2 tablespoons fresh dill weed
• 2 teaspoons freshly squeezed lemon juice