*Beef & Vegetable Soup*
Serves 6 Healthy and delicious. Very simple to make and containing several of your five a day. You can serve with a crusty roll or some seeded crackers. 2 TBS light olive oil 1 large brown onion, peeled and chopped 1 large carrot, peeled and chopped 1 large stick celery, trimmed and chopped 1 parsnip, peeled and chopped 1 white turnip (about the size of a small ball) peeled and chopped 6 largish leaves from a savoy cabbage, trimmed and sliced 2 cloves garlic, peeled and minced 1 pound beef rump steak, trimmed of all fat and then thinly sliced crosswise, then slice the slices in half again. 7 cups beef stock several small sprigs thyme 1 bay leaf 1 TBS dried parsley
1/2 tsp each garlic and onion powders (not salts)
fine sea salt and coarse black pepper to taste 1 TBS tomato ketchup Heat the olive oil in a large saucepan over medium high heat. Add the beef, and cook, stirring occasionally, until it starts to brown nicely. Add the onions, carrots, celery, parsnip and turnips. Cook and sweat over medium low heat for about 5 minutes or so, then stir in the garlic. Cook, stirring until quite fragrant. Add the beef stock, sliced cabbage, sprigs of thyme, bayleaf, parsley, garlic and onion powders and tomato ketchup. Bring to the boil, then reduce to a very slow simmer, cover tightly and cook on low for 40 to 45 minutes, at which time the vegetables will all be nicely soft and the beef very tender. Taste and adjust seasoning with salt and pepper. Serve hot. Note - feel free to add a small handful of pearl barley to this if you wish. Add when you add the stock. Cook for 45 minutes, until everything is tender. |
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