Beef and Vegetable Soup
One of the secrets to a great-tasting soup is adding aromatic vegetables such as onion, carrot and celery. This is a thick and hearty soup!
Photo: Reader's Digest Brain Power Cookbook
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- 1 tbsp oil
- 350 g blade steak fat trimmed, chopped
- 1 leek white part only
- 2 garlic cloves crushed
- 1 carrot halved and sliced
- 2 celery stalks thinly sliced
- 410 g diced tomatoes
- 2 cups beef stock
- 1 bay leaf
- 1 zucchini halved and sliced
- 1/4 cabbage shredded
- 2 tbsp fresh parsley chopped
- Heat half the oil in a stock pot or large saucepan over high heat. Cook the beef in batches, stirring often, for 2-3 minutes, until browned. Transfer the beef to a plate.
- Heat the remaining oil in the pot and cook the leek and garlic over low heat for 3-5 minutes, until soft.
- Add the carrot and celery to the pot, then add the beef, tomatoes, stock, bay leaf and 2 cups water. Bring to a boil, then reduce the heat and simmer for 1 hour, until the beef and vegetables are tender. Add more water if the soup is too thick.
- Stir in the zucchini and cabbage, and cook for 5 minutes, until the vegetables are tender. Discard the bay leaf.
- Sprinkle the soup with the chopped parsley. Ladle into four bowls to serve.
Each serving provides 864 kJ, 206 kcal, 22 g protein, 9 g fat (2g saturated fat), 10 g carbohydrate, 5 g fibre and 665 mg sodium.