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Beef and vegetable soup

Ingredients

  • 1 tablespoon (15 ml) vegetable oil
  • 1 cup (250 ml) onions, cut into 1 cm cubes
  • 1 clove garlic, finely chopped
  • 796 ml (1 can) diced tomatoes
  • 1 cup (250 ml) celery, cut into 1 cm pieces
  • 1 cup (250 ml) carrots, cut into 3 to 5 mm rounds
  • 1 cup (250 ml) turnips, cut into 1 cm pieces
  • ½ cup (125 ml)  potatoes, cut into 1 cm cubes
  • 1 cup (250 ml) zucchini, cut into 3 to 5 mm rounds
  • 7 cups (1 ¾ L) of beef broth
  • 1 cup (250 ml) of chicken broth
  • 2.3 oz (65 g) uncooked beef strips
  • 340 ml (1 can) of tomato juice
  • A pinch of basil
  • A pinch of rosemary
  • A pinch of pepper

Method

Brown onions and garlic in vegetable oil until onions are translucent. Add vegetables and beef strips, and continue to brown for 5 to 10 minutes. Add chicken broth, beef broth, diced tomatoes and tomato juice. Add the spices and bring to a boil. Reduce heat and let simmer for 30 minutes or until the vegetables are soft. Serve.

YIELD: approximately 10 x 250 ml servings

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