Home Quick and Easy May 31, 2015 Beef and vegetable soup Warm up the family with this hearty beef and vegetable soup on a cold winter's night. Serves 4 Prep 15M Cook 9H 30M Total 9H 45M Woman's Weekly Food Previous Next Print Ingredients 1 kilogram gravy beef, trimmed, cut into 2.5cm pieces 1 clove garlic, crushed 1 medium brown onion (150g), cut into 1cm pieces 2 stalks celery (300g), trimmed, cut into 1cm pieces 2 medium carrots, peeled and chopped into 1cm pieces 2 medium potatoes (400g), cut into 1cm pieces 400 gram canned diced tomatoes 1 litre (4 cups) water 2 cup (500ml) beef stock 2 dried bay leaves 1 cup (120g) frozen peas 1/3 cup coarsely chopped fresh flat-leave parsely Method 1.Combine beef, garlic, onion, celery, carrot, potato, tomatoes, the water, stock and bay leaves in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 9 hours. 2.Add peas to cooker; cook, covered, a further 30 minutes. 3.Discard bay leaves. Season to taste. 4.Serve soup sprinkled with parsley. Suitable to freeze at the end of step 3. Note Related stories Previous Tomato & basil meatballs Sponsored by Maggi Native ad body. Sponsored by %%sponsor_name%% NZ Pork & green bean stir-fry Sponsored by NZ Pork Native ad body. Sponsored by %%sponsor_name%% Gherkin relish Thai-style fried rice Green masala chicken curry Chocolate cornflake crunchies Native ad body. Sponsored by %%sponsor_name%% Lamington slice Sachie Kitchen’s Spicy Waitoa Free Range Chicken Bao with Daikon Pickles Sponsored by Waitoa Roast pumpkin and potato with sea salt, shaved garlic and fresh rosemary Classic Kiwi whitebait fritters Native ad body. Sponsored by %%sponsor_name%% Next