beef soup bones, or ribs or brisket
1 onion, sliced
1 can cream of potato soup
1 can drained English peas
1 c. chopped celery
1 c. sliced carrots
2 c. tomatoes or juice
1 or 2 tsp. picante sauce to taste

Cover beef with water; add salt and slice of onion. Cook under pressure slowly 1 hour. Debone and chip lean meat. Skim off fat and add other ingredients. Bring to boil and cook slowly about 30 minutes, until celery and carrots are done. (If soup is too watery, add another can of potato soup to thicken.)