Masala Beef and vegetable Soup

SERVES 4-6

This soup is great for freezing. I use beef here, but you can use chicken instead.

2 tbsp cooking oil 1 lb stewing beef 1 tbsp garlic, finely chopped 1 small onion, chopped 1 tbsp cumin seeds 1 tsp mustard seeds 1 tbsp garam masala 1 tbsp Italian seasoning 1 tbsp beef bouillon 1 bay leaf 1 14-oz can tomatoes 8 cups water Salt and pepper, to taste 2 potatoes, cubed 2 celery stalks, sliced ½ cup frozen corn 1 cup frozen vegetables (e.g., carrots, green beans, peas and corn) In a large pot cook beef in the oil on a medium-high heat until browned. Add the garlic, onions and the spices and cook for 2-3 minutes. Add bouillon, bay leaf, tomatoes, water, salt and pepper and bring the mixture to a boil. Turn the heat to low and simmer for 1½ hours. Add all the vegetables and cook for a further 30-45 minutes until the vegetables are cooked.