22 May Beef and Vegetable Soup
Warm yourself up this winter with our hearty Beef and Vegetable Soup recipe!
Ingredients |
Prep |
Unit |
Serve 30 |
|
Beef, diced, fully-trimmed raw |
kg |
1 |
|
| Onion, mature, brown skinned peeled raw | Fine Dice | g |
500 |
|
Carrot, peeled or unpeeled, fresh or frozen raw |
Medium Dice | g | 500 |
|
Celery, fresh or frozen, raw |
Fine Dice | g |
200 |
| Leek, raw | Fine Dice | g |
200 |
|
Butter, plain, no added salt |
g | 100 | |
|
Salt, cooking |
g |
30 |
|
| Parsley, continental, raw | g |
55 |
|
|
Beef Stock |
l | 4.5 | |
|
Cabbage |
Fine Dice | g |
500 |
| Potato, peeled raw | Medium Dice | g |
500 |
|
Pepper, ground, black or white |
g |
30 |
Method
- Sweat beef, onion, carrot, cabbage, celery, leek and potato in butter.
- Cook out for a few minutes.
- Gradually mix in stock, stirring to the boil.
- Simmer for 1 hour and 45 minutes, skimming as required.
- Adjust salt and pepper. Garnish with parsley.
Dietary Suitability
 |
Healthy Choices | Suitable for healthy choices. |
 |
Vegetarian Diet | Replace beef with chickpeas or kidney beans. Replace beef stock with vegetable stock. |
 |
Fortified | Stir through extra butter. Sprinkle with cheese before serving. |
 |
Gluten Free | Stock may contain gluten; choose gluten-free stock. |
 |
Diary Free | Replace butter with dairy free butter. |
 |
Pureed | Suitable to be pureed. Serve without parsley. |
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