Chunky beef and vegetable soup

The beauty of this hearty soup lies in its versatility. You can use whatever winter veggies that take your fancy - cauliflower, broccoli or even mushrooms - and it will still taste just as good.
Chunky beef and vegetable soup

Chunky beef & vegetable soup

2H 20M



1.Heat half the oil in large saucepan; cook beef, in batches, until browned.
2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return beef to pan with water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 1 1/2 hours.
3.Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes, or until vegetables are tender.
4.Add corn and peas to soup; stir over heat until peas are tender.

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