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Hearty Beef & Veg Soup
Perfect for when we have a cold snap. Just raid the cupboard, freezer and veggie rack for ingredients! • • • • • • • • • • •
450g soup meat (e.g. beef shin), season with salt and pepper 175g frozen green beans 2 medium fresh carrots, diced 100g frozen peas ¼ fresh pumpkin, diced into cubes 1 packet celery, chopped into small chunks 1 large potato, diced into cubes 1 large onion, finely chopped 1 tin diced tomatoes 2 chicken stock cubes in 1 litre warm water 2 beef stock cubes in 1 litre warm water
1. In a large pot add a good drizzle of olive oil and a blob of butter on medium heat. 2. Add the onions and celery and simmer for 10 minutes. 3. Add the meat and some beef and chicken stock and simmer for 50 minutes. 4. Add the tin of diced tomatoes and add more stock, alternating between beef and chicken and
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simmer for another 30 minutes. 5. Add all the veggies, season and keep adding stock to ensure the veggies are covered with liquid at all times (if you need more liquid, add warm water). Simmer for 90 minutes or until the meat is tender and the veggies are soft. Croutons: 1. Cut stale bread into small blocks. 2. In a bowl, add a good drizzle of olive oil, and a sprinkle of garlic and herb dry spice and toss until the bread is coated. 3. Line a baking tray with baking paper and lay out on a single layer of bread cubes and bake in a 100 °C oven until crispy. 4. Remove from oven and cool. Serve the soup with the croutons sprinkled on top. Source: Chef Lucas, Bethany Gardens
