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Hearty vegetable soup with beef


Hearty vegetable soup with beef

Ingredients 11
Servings 4
Time 1hr 30min

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

 

Bring beef stock to a boil in a saucepan; cook for 15minutes 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 5minutes, 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.

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

 

 

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2019-09-16 13:56
 
 
 
 
 
 
 
 
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