Chunky Beef Soup
This hearty and tasty soup is an autumn staple. Loaded with vegetables and tender beef it fills up and warms up at once.
I like this soup because it is so filling and warming, exactly what we need in autumn when we have an abundance of vegetables. The taste is amazing with delicate thyme flavour.
- 400 g beef (sliced into bite sized pieces)
- 300 g potatoes (peeled, chopped into bite sized pieces)
- 1 carrot (sliced)
- 1 onion (chopped finely)
- 2 garlic cloves (minced)
- 1 celery stalk (sliced)
- 100 g frozen green peas
- 100 g tomatoes (chopped, peeled)
- 400 ml beef stock
- 300 ml water
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dry thyme
- salt and pepper (to taste)
Fry beef on high heat in the pan with olive oil for 4-5 minutes, stirring frequently. Season it with salt and pepper.
Remove the beef to the plate and set aside.
Fry onion and garlic on medium heat for 2-3 minutes, add celery and carrot and fry for 2-3 minutes, stirring often.
Return beef, add tomatoes, paprika, thyme, stock, water, bay leaf and cook for 1,5 hours covered with lid on medium to low heat.
Then add potatoes and peas, and cook for 20 minutes until the potato is tender.
Season with salt and pepper and simmer for 1-2 minutes.
Enjoy!
Servings 4
- Amount Per Serving
- Calories 327kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 25.41g9%
- Protein 22.7g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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