Recipe

Beef and vegetable soup

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

May 31, 2015 2:00pm
  • 15 mins preparation
  • 9 hrs 30 mins cooking
  • Serves 4
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Ingredients

Beef and vegetable soup
  • 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

Beef and vegetable soup
  • 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.

Notes

Suitable to freeze at the end of step 3.

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