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