Hearty vegetable soup with beef

Recipe from: 5 July 2017

Ingredients 11
Servings 4
Time 15 minutes

Ingredients

  • 2
    l
    beef stock
  • 15
    ml
    olive oil
  • 500
    g
    chuck, boned and cubed
  • 2
    onions, sliced into half rings
  • 3
    cloves
    garlic, crushed
  • 90
    ml
    tomato paste
  • 3
    cups diced carrots
  • 3
    cups diced potatoes
  • 250
    g
    frozen green peas
  • salt and freshly ground black pepper
  • chopped fresh parsley
 

Method

1 hour
 

INSTRUCTIONS

Bring beef stock to a boil in a saucepan; cook for 15 minutes or until reduced to 2 cups. Set aside. Heat oil in another saucepan over medium high heat.

Add beef and brown all over. Remove from pan and set aside.  Add onion, garlic and tomato paste; cook for 5 minutes, stirring constantly.

Return beef to pan. Add reduced stock, carrots, potatoes, peas, salt and pepper. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until vegetables are tender.

Ladle into soup bowls; garnish with parsley.

TIP: To make beef stock; dissolve 8 cubes beef stock into 8 cups of hot water. 

 

 

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