Quick Chicken Soup; Cuban Black Bean Soup; Borscht - Cuisinart CPC-600N1 Serie Manual Del Usuario

for 7 days in the refrigerator, and up to 6
months in the freezer.
Nutritional information per serving (1 cup):
Calories 17 (2% from fat) • carb. 1g • pro. 3g
fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg
calc. 12mg • fiber 0g

Quick Chicken Soup

The Cuisinart Pressure Cooker makes it
®
possible to achieve a flavorful base for chicken
soup in 25 minutes, with no flavor enhancers
like salty bouillon cubes.
Makes about 10 cups
2 pounds skinless, boneless
chicken thighs
8 parsley stems
2 thyme sprigs
1 bay leaf
1 garlic clove, crushed
6 cups chicken broth
2 carrots, halved and thinly sliced
1 celery stalk, halved and thinly sliced
Chopped parsley, for garnish
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put the chicken, herbs, bay leaf, garlic and
broth into the cooking pot of the Cuisinart
Pressure Cooker. Secure the lid and select
High Pressure. Set the time for 20 minutes.
When the tone sounds, allow pressure to
release naturally.
2. Once pressure is completely released, the
red indicator will drop. Remove lid and add
carrot and celery to the cooking pot. Secure
the lid and select High Pressure. Set time for 3
minutes.
3. When the tone sounds, use Quick Pressure
Release. Once pressure is completely
released, remove lid, and remove and discard
the herbs. Stir in the salt and pepper. Taste
and adjust seasoning as desired. Garnish with
chopped parsley before serving.
* For chicken noodle soup, add 1 cup of egg
noodles with the sliced vegetables and increase
cooking time to 5 minutes.
Nutritional information per serving
(1 cup, for Quick Chicken Soup):
Calories 379 (56% from fat) • carb. 11g • pro. 30g
fat 23g • sat. fat 7g • chol. 0mg • sod. 135mg
calc. 36mg • fiber 1g

Cuban Black Bean Soup

Rich black bean soup that is both smoky
Makes about 9 cups
1 tablespoon olive oil
12 ounces chicken or pork andouille
sausage, cut into small dice
1 medium onion, chopped
1 red pepper, cut into small dice
3 garlic cloves, finely chopped
1 tablespoon dried oregano
1 teaspoon ground cumin
½ teaspoon ground coriander
6 cups water
1 pound dried black beans,
rinsed and drained
1 bay leaf
¼ teaspoon cayenne
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1. Put oil into the cooking pot of the
Cuisinart
®
When the oil is hot, cook the sausage until
slightly brown, about 5 minutes. Add the
onion, pepper, garlic, oregano, cumin, and
coriander. Sauté until onion is translucent and
soft, about 3 to 5 minutes. Add the water,
®
black beans and bay leaf.
2. Secure the lid and select High Pressure.
Set the time for 30 minutes. When the tone
sounds, allow pressure to release naturally.
3. Once pressure is completely released, the red
indicator will drop. Remove lid and stir in the
cayenne, vinegar, and salt.
4. Taste and adjust the seasoning as desired.
* Serving suggestions: Top with diced avocado,
sour cream, cilantro and cooked rice.
Nutritional information per cup:
Calories 140 (20% from fat) • carb. 16g • pro. 10g
fat 3g • sat. fat 1g • chol. 22 mg • sod. 447mg
This soup tastes even better the next day
when all the flavors have had a chance to
17
and satisfying.
Pressure Cooker and select Brown.
calc. 35mg • fiber 5g

Borscht

meld overnight.