Hearty Beef & Vege Soup
Chunky Beef Soup Recipe with Plenty of Vegetables
6 hrs 40 mins
This hearty soup is very filling with a variety of nutritious vegetables and tender chunks of beef. Mix up the vegetables by replacing with anything you have on hand. We love to use up the older vegetables from the back of the fridge and freeze leftovers for a quick and healthy go-to meal when short on time.
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800g Quality Mark beef chuck
2 tbsp olive oil
1, chopped onion
2, chopped carrots
2 chopped celery stalks
2, chopped courgette
1, chopped kumara
4, crushed garlic cloves
8 cups beef stock
2 cans, chopped canned tomatoes
1 and 1/2 tsp dried basil leaves
1 tsp oregano
1/2 tsp fresh thyme
1 can corn
1/3, chopped parsley
A pinch of black pepper
A pinch of salt
To Slow Cook
Turn your slow cooker to high.
Chop vegetables so they are all a similar size and cook evenly.
Heat 1 tbsp olive oil in a large pot or pan over medium-high heat.
Season beef with salt and pepper then brown in batches, turning to ensure all sides are browned.
Remove beef and set aside.
Add another 1 tbsp oil to pan then add onions, carrots, celery, courgettes and kumara then saute 3 minutes, add garlic and saute 1 minute longer.
Remove and add to slow cooker.
Add the remaining ingredients to the slow cooker; beef stock, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper.
Cook on high for 4 hours or low for 6-8 hours.
Add the corn about 10 minutes before serving. Stir in parsley and serve with toasted bread.
Looking for a bit of heat? Add extra chilli flakes when serving.
Nutrition Information per Serving (615g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)