Beef and Vegetable Soup

Slow Cooker, Soup

Prep Time: 15 min Cook Time: 9 h 30 min Servings: 4 Source:

Ingredients

1 kilogram gravy beef, trimmed, cut into 2.5cm pieces

1 clove garlic, crushed

1 medium brown onion (150g), cut into 1cm pieces

2 stalks celery (300g), trimmed, cut into 1cm pieces

2 medium potatoes (400g), cut into 1cm pieces

400 gram canned diced tomatoes

1 litre (4 cups) water

2 cup (500ml) beef stock

2 dried bay leaves

1 cup (120g) frozen peas

1/3 cup coarsely chopped fresh flat-leave parsely

Directions

Combine beef, garlic, onion, celery, carrot, potato, tomatoes, the water, stock and bay leaves in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 9 hours.

Add peas to cooker; cook, covered, a further 30 minutes.

Discard bay leaves. Season to taste.

Serve soup sprinkled with parsley.

Notes

Suitable to freeze at the end of step 3.