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 steak
cut into 2cm pieces
2 Tbsp olive oil
2 celery stalks
peeled and chopped into 2cm chunks
4 garlic cloves
crushed and chopped
8 cups beef stock
2 x 400g cans chopped tomatoes in juice
1 1/2 tsp dried basil leaves
1 tsp dried oregano
1/2 tsp fresh thyme
400g can corn
1/3 cup parsley
1/3 tsp black pepper
1/3 tsp salt
To Slow Cook
Turn your slow cooker to high.
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
1165 kJ (278 kcal)
* Percentage of recommended daily intake (Aust/NZ)