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 Women'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
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