BEEF AND VEGETABLE SOUP
PREP + COOK TIME 9 hours 45 mins SERVES 4
1kg gravy beef, trimmed, cut into 2.5cm pieces 1 garlic clove, crushed 1 onion,cut into 1cm pieces 2 stalks celery, trimmed, cut into 1cm pieces 2 carrots, cut into 1cm pieces 2 potatoes, cut into 1cm pieces 400g canned diced tomatoes 1 litre water 500ml beef stock 2 dried bay leaves 120g frozen peas salt and black pepper ⅓ cup coarsely chopped flat-leaf parsley
1 Combine beef, garlic, onion, celery, carrots, potatoes, tomatoes, the water, stock and bay leaves in a slow cooker. Cook, covered, on LOW for about 9 hours.
2 Add peas to the slow cooker and cook, covered, for a further 30 minutes.
3 Discard bay leaves. Season. 4 Serve soup sprinkled with the chopped parsley. PER SERVE Energy 430kcal, 1800kj • Protein 58.9g • Total Fat 12.7g • Saturated Fat 4.6g • Carbohydrate 15.3g • Fibre 7.3g • Sodium 689mg