Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 500grams porterhouse steak
- 2tablespoons olive oil
- 1 onion, chopped
- 2 stick celery, chopped
- 1 large carrot, chopped
- 2 parsnips, peeled, chopped
- 2 red potatoes, peeled, chopped
- 200grams button mushrooms, sliced
- 1 sprig rosemary, leaves stripped
- 1 1/2 cup beef bone broth (see recipe)
- 2tablespoons worcestershire sauce
- 2tablespoons tomato paste
- 1/4 white cabbage, shredded
- 100grams green beans
Nutrition per serving
2050kJ / 490Cal
2050 Kilojoules or 490 Calories
24% of daily energy intake*
Protein
36.5grams
Fat
20.7grams
Carbs
41.0grams
Sugars
11.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This comforting beef & vegetable soup recipe is hearty, rich and packed full of veggies. An easy midweek meal with minimal effort and cost.
Method
Step 1 of 3
Trim excess fat from steak and cut into strips. Heat oil in a large pot over high heat. Add beef and sear well all over. Transfer to a plate.
Step 2 of 3
Add extra oil, if necessary, and cook onion, celery and carrot over medium-low heat for 5 minutes or until vegetables start to soften. Add parsnip, potato, mushroom, rosemary, broth and 3 cups water. Season. Bring to the boil, add sauce and paste, reduce heat and simmer for 15 minutes.
Step 3 of 3
Add cabbage, beans and beef and simmer for a further 5 minutes. Serve immediately.
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