Chunky Beef and Vegetable Soup
Natasha
ingredients
- 2 tablespoons olive oil
- 600g gravy beef, trimmed, cut into 2cm pieces
- 1 medium brown onion (150g), chopped coarsely
- 1 clove garlic, crushed
- 1.5 litres (6 cups) water
- 1 cup (250ml) beef stock
- 400g can diced tomatoes
- 2 trimmed celery stalks (200g), cut into 1cm pieces
- 1 medium carrot (120g), cut into 1cm pieces
- 2 small potatoes (240g), cut into 1cm pieces
- 310g can corn kernels, rinsed, drained
- 1/2 cup (60g) frozen peas
directions
- 1
Heat half of the oil in large saucepan; cook beef, in batches, until browned.
- 2
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return beef to pan with the water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 1 1/2 hours.
- 3
Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes or until vegetables are tender.
- 4
Add corn and peas to soup; stir over heat until peas are tender.
Source: Natasha
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