Beef and Vegetable Soup

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

  1. Sweat beef, onion, carrot, cabbage, celery, leek and potato in butter.
  2. Cook out for a few minutes.
  3. Gradually mix in stock, stirring to the boil.
  4.  Simmer for 1 hour and 45 minutes, skimming as required.
  5. 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.

 

If you make this recipe, snap a photo and hashtag it #soupeduprecipes — We love to see your creations on Instagram and Facebook! Find us: @soupedupsolutions

 

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