Name: Beef and vegetable soup
Prep time: 15 min
Cook time: 570 min
Total time: 585 min
Yield: 4
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

Beef and vegetable soup

Warm up the family with this hearty beef and vegetable soup on a cold winter's night.

Skip to Recipe

Serves 4

Prep

15M

Cook

9H 30M

Total

9H 45M

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

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