Hearty Beef & Vege Soup
This hearty soup is very filling with a variety of nutritious vegetables and tender chunks of beef. Mix up the vegetables by replacing with any thing 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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IngredientsIngredients
|
Method |
Energy kJ (kcal) | 1165 (278) |
Protein (g) | 26.5 |
Fat (g) | 9.9 |
Saturated (g)
|
2.6 |
Carbohydrate (g) | 17.6 |
Sugars (g)
|
10.1 |
Sodium (mg) | 773 |
Iron (mg) | 5.1 |
Zinc (mg) | 5.5 |
Vitamin B12 (ug) | 1.4 |
Vitamin C (mg) | 17.3 |
Selenium (ug) | 1.7 |
Fibre (g) | 6.4 |
Turn 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.
Oven method: This dish can also be cooked in a casserole dish in the oven. Ensure you brown the beef and sauté the carrots, celery, courgettes and kumara on the stove top before adding the remaining ingredients to the casserole dish and cook on fan bake at 150°C for 5 hours or until the meat is tender and falling apart.