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Meat and Vegetable Soup

2015-05-27

Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 4:00 h
  • Ready In : 4:30 h

Ingredients

  • 11⁄2 kg beef, use stewing, shin, brisket, blade or short rib cut into manageable pieces
  • 4 litres beef stock, use granules or cubes
  • 3 onions, chopped
  • 6 potatoes, cubed
  • 6 carrots, peeled and chopped or grated
  • 6 sticks of celery, chopped
  • 300g fresh tomatoes, peeled and chopped, or 1 can peeled tomatoes
  • 150ml tomato sauce
  • 3 bay leaves
  • 1 tsp mixed herbs
  • 1 tbsp garlic, finely chopped
  • 1 tsp freshly ground black pepper
  • 1 tsp salt

Method

Step 1

Melt the butter in a large pot over a medium heat. Add the meat and cook until slightly browned, stirring constantly.

Step 2

Add the onions and potatoes, and cook for a further 5 minutes, stirring constantly.

Step 3

Add the remaining ingredients, stir well and simmer slowly for up to 4 hours. The soup is cooked when the meat pieces are very tender.

Step 4

Allow to settle and cool slightly before spooning off any excess fat on top of the soup.

Step 5

Serve with toast, fresh crusty bread, croutons or crackers.

Recipe Type: Tags: , ,
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