Hearty Beef and Veggie Soup Print this recipe Details Serves: 2Number of ingredients: 13To prep: 10 minutesTo cook: 1 hour - 1 hour 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1594Calories: 381Protein: 31gFat: 17.4gSaturated Fat: 4.5gCarbohydrates: 20.1gCarbohydrates per 100g: 5.3gFiber: 10.1gSodium: 153mgPotassium: 1091mg Ingredients 200g beef chuck or stewing beef, diced 1 tablespoon olive oil 1/2 onion, chopped 1 garlic clove, minced 1 small carrot, diced 1 stick celery, diced 1 small zucchini, diced 1/3 cup soup mix (e.g. barley, lentils, split peas) 1 cup canned tomatoes, no added salt 2 ½ cups beef stock, reduced salt ½ teaspoon thyme or mixed herbs Salt & pepper to taste Method Rinse soup mix thoroughly under running water. Set aside. Heat olive oil in a large casserole pot. Brown beef on all sides, then set aside. In the same pot, sauté onion and garlic until soft. Add carrot, celery, zucchini. Cook for 2–3 minutes. Return beef to the pot. Add tomatoes, soup mix, and stock. Bring to a boil, then reduce heat and simmer for 1 hour – 1 hour 15 minutes, stirring occasionally, until beef and legumes are tender. Add more liquid (stock or water) if needed. Season to taste and serve warm.
