Beef and Vegetable Soup

Method

1. 1
   • vegetable oil2 tbsp

   Brown the beef — Heat the oil in a large pot and brown the beef for 8 minutes.

   ⏱8 min
2. 2
   • onion1
   • carrot3
   • celery stalk3
   • garlic4
   • tomato paste2 tbsp

   Sauté the vegetables — Add the onion, carrot, and celery and cook for 7 minutes, then stir in the garlic and tomato paste for 1 minute.

   ⏱7 min
3. 3
   • canned tomatoes400 g
   • beef stock1½ l
   • bay leaf2
   • dried thyme1 tsp

   Simmer the soup base — Add the canned tomatoes, beef stock, bay leaves, and thyme, season, cover, and simmer gently for 60 minutes.

   ⏱1 hr
4. 4
   • potato400 g

   Cook the potatoes tender — Add the potatoes and simmer uncovered for 20 minutes until the beef and potatoes are tender.

   ⏱20 min
5. 5
   • frozen peas150 g
   • sweetcorn150 g
   • fresh parsley3 tbsp

   Finish with peas and corn — Stir in the peas and sweetcorn and cook for 5 minutes. Scatter with parsley and serve.

   ⏱5 min