Name: Chunky beef and vegetable soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 600 gram gravy beef, trimmed, cut into 2cm pieces; 1 medium (150g) brown onion, coarsely chopped; 1 clove garlic, crushed; 1 1/2 litre (6 cups) water; 250 millilitre (1 cup) beef stock; 400 gram canned diced tomatoes; 2 celery stalks (200g), trimmed, cut into 1cm pieces; 1 medium (120g) carrot, cut into 1cm pieces; 2 small potatoes (240g), cut into 1cm pieces; 310 gram canned corn kernels, rinsed, drained; 1/2 cup (60g) frozen peas

Chunky beef and vegetable soup

The beauty of this hearty soup lies in its versatility. You can use whatever winter veggies that take your fancy - cauliflower, broccoli or even mushrooms - and it will still taste just as good.

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Serves 4

Prep

20M

Cook

Total

2H 20M

Ingredients

2 tablespoon olive oil

600 gram gravy beef, trimmed, cut into 2cm pieces

1 medium (150g) brown onion, coarsely chopped

1 clove garlic, crushed

1 1/2 litre (6 cups) water

250 millilitre (1 cup) beef stock

400 gram canned diced tomatoes

2 celery stalks (200g), trimmed, cut into 1cm pieces

1 medium (120g) carrot, cut into 1cm pieces

2 small potatoes (240g), cut into 1cm pieces

310 gram canned corn kernels, rinsed, drained

1/2 cup (60g) frozen peas

Method

1.Heat half 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 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.

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