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!

Beef and vegetable soupPhoto: Reader's Digest Brain Power Cookbook
Servings Prep Time Cook Time
4 20minutes 1-1/4hours
Servings Prep Time
4 20minutes
Cook Time
  1. 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.
  2. Heat the remaining oil in the pot and cook the leek and garlic over low heat for 3-5 minutes, until soft.
  3. 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.
  4. Stir in the zucchini and cabbage, and cook for 5 minutes, until the vegetables are tender. Discard the bay leaf.
  5. Sprinkle the soup with the chopped parsley. Ladle into four bowls to serve.
Recipe Notes

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.