Name: Beef, vegetable and butter bean soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 300 gram chuck steak, trimmed, cut into small cubes; 1 leek, trimmed, washed, sliced; 1 stalk celery, trimmed, sliced; 2 clove garlic, crushed; 2 small red chillies, finely chopped; 1 1/2 litre salt-reduced beef stock; 2 carrots, chopped; 2 400g cans butter beans, drained, rinsed; 4 tomatoes, chopped; 1 cup cauliflower florets; 1/2 cup broccoli florets; 1 zucchini, sliced; 50 gram green beans, trimmed, sliced; 2 tablespoon chopped parsley

Beef, vegetable and butter bean soup

Packed full of fresh vegetables and tender beef chunks, this hearty, warming soup is beautiful served with a piece of crusty bread on a cool Winter's day.

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

1 tablespoon olive oil

300 gram chuck steak, trimmed, cut into small cubes

1 leek, trimmed, washed, sliced

1 stalk celery, trimmed, sliced

2 clove garlic, crushed

2 small red chillies, finely chopped

1 1/2 litre salt-reduced beef stock

2 carrots, chopped

2 400g cans butter beans, drained, rinsed

4 tomatoes, chopped

1 cup cauliflower florets

1/2 cup broccoli florets

1 zucchini, sliced

50 gram green beans, trimmed, sliced

2 tablespoon chopped parsley

Method

1.In a large saucepan, heat oil on high. Brown meat 2-3 minutes. Remove to a plate.

2.Add leek, celery, garlic and chilli to same pan. Saute 2-3 minutes, until leek is tender.

3.Return beef to pan with stock and carrots. Bring to boil. Reduce heat; simmer 10-15 minutes.

4.Stir in butter beans, tomatoes, cauliflower, broccoli, zucchini and green beans. Simmer 10-15 minutes, until vegetables are just tender. Stir parsley through.

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