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5-minute Vegetable Soup

A quick vegetable soup made with carrots, onions, celery, garlic, tomatoes, beans, barley, and seasonings, cooked in a pressure cooker.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Time5 minutes

Ingredients

Contains: wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. Add oil and sauté the carrots, onions, and celery until limp.

  2. Dust with flour.

  3. Add all remaining ingredients.

  4. Cook under high pressure for 5 minutes.

  5. Remove from heat, let pressure drop naturally, remove lid carefully, and enjoy.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tomato + beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,711 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Celery + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,375 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Add body, sweetness and colour as they soften during sautéing and cooking.
Onions
Provide savoury sweetness and aroma when softened in the hot oil.
Flour
Thickens the soup slightly as it cooks into the liquid.
Stewed tomatoes
Add acidity, body and moisture to the broth.
Beef bouillon cubes
Supply the main savoury, meaty flavour of the broth.
Barley
Absorbs liquid and adds chewy texture as it cooks.

The step that matters

Letting the pressure drop naturally. Releasing pressure suddenly can cause hot liquid to spurt and can make the soup boil over. Letting the pressure fall on its own keeps the soup calm and safe to open.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (carrot, onion, celery, flour, tomato, beef, beans):

  1. Cuminbetter flavor fit
  2. Parsleyabout as good a flavor fit
  3. Oreganoabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against carrot, onion, celery, flour, tomato, beef, beans. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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