Beef and vegetable soup
Warm up the family with this hearty beef and vegetable soup on a cold winter's night.
- 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
- 1Combine 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.
- 2Add peas to cooker; cook, covered, a further 30 minutes.
- 3Discard bay leaves. Season to taste.
- 4Serve soup sprinkled with parsley.
Notes
Suitable to freeze at the end of step 3.
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