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Tomato Basil Beef Soup

It's cold here in Florida. The low last night was 47 degrees. Tonight will be a few degrees colder. It is perfect soup weather. This is a hearty soup, combining my two favorite soups, tomato basil and vegetable beef. It's made quickly, in an electric pressure cooker. As with most of my recipes, this is no salt added. You can always add salt to the finished product, but you can't take it out.

1 to 1 1/2 pounds of beef stew meat
32 ounces no salt added beef stock
2 potatoes (diced)
1 14.5 ounce can petite cut no salt added tomatoes
1 small can no salt added corn
1 small can no salt added green beans
1 cup carrot chips
1/2 teaspoon granulated onion powder
1/4 teaspoon roasted garlic powder
2 teaspoons  dried basil
1/4 teaspoon ground celery seeds
1/2 teaspoon dried chives
2 packets of Herb-Ox no salt added beef bullion
1 bay leaf
2 tablesppons tomato paste
Begin by browning the meat in pressure pot pan.
Add the rest of the ingredients, put the lid on the pot, and set the soup button for 10 minutes. Allow the cooker to release naturally. Remove bay leaf and enjoy.