Beef And Vegetable Soup Recipe
Ingredients
| 15 mL 1 tbsp corn oil | ||
| Onion | 1 , thinly sliced | |
| 250 g 1/2 lb lean ground beef or lean ground pork | ||
| Leek | 1/2 , thinly sliced | |
| 398 mL 14 oz canned tomatoes pepper, to taste | ||
| 2 mL 1/2 tsp basil or oregano, dried | ||
| 30 mL 6 tsp concentrated chicken broth | ||
| 750 mL 3 cups hot water | ||
| Carrot | 1 Large, sliced | |
| Potato | 1 , unpeeled | |
| Stalk celery | 1 , diced | |
| 1/2 zucchini, cut in pieces | ||
| 125 mL 1/2 cup turnip, cubed | ||
| 15 mL 1 tbsp fresh parsley, chopped | ||
| Garlic | 1 Clove (5gm), halved | |
Directions
Heat the oil in a saucepan and brown the onion and the meat.
Dilute the concentrated chicken broth in the 3 cups of hot water.
Add the chicken broth, leek and tomatoes to the saucepan.
Bring to a boil, cover and let simmer over low heat for 15 or 20 minutes.
Add the other ingredients and let simmer for another 15 or 20 minutes over low heat.
The soup is ready when the vegetables are tender but still crunchy.
Dilute the concentrated chicken broth in the 3 cups of hot water.
Add the chicken broth, leek and tomatoes to the saucepan.
Bring to a boil, cover and let simmer over low heat for 15 or 20 minutes.
Add the other ingredients and let simmer for another 15 or 20 minutes over low heat.
The soup is ready when the vegetables are tender but still crunchy.
Chef
