CURRIED BEEF AND VEGETABLE SOUP

2017-09-27 -

Serves: 4

1 tbsp (15 mL) oil

1 lb (454 g) lean ground beef

1 cup (250 mL) chopped onion

1 cup (250 mL) sliced carrot

1 cup (250 mL) sliced celery

2 cloves garlic, finely chopped

1 tbsp (15 mL) curry powder

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

2 cups (500 mL) cubed peeled red potatoes

2 1/2 cups (625 mL) water

1 can (10 oz/284 g) beef broth

1. Heat oil in a Dutch oven over medium heat. Add beef, onion, carrot, celery and garlic. Cook, stirring to break up beef, until browned.

2. Drain off excess fat. Stir in curry powder, salt and pepper; cook and stir for 1 minute.

3. Add potatoes, water and broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.