Beef and Veggie Soup - Option 2
- 2 medium onions finely sliced
- 1 leek, finely sliced into rings
- 4 sticks celery, sliced
- 3 medium carrots, diced
- 300g lean beef, diced
- 400g can diced tomatoes
- 2 Continental stock pots
- 5 cups of water (more if you need it)
- 100g McKenzies Italian style soup mix (or similar)
- Salt and pepper to taste
Spray a large stockpot or non stick casserole dish with cooking spray and heat over medium heat. Add prepared onions and leek and stir to cook gently for about 10 minutes. Do not brown, just sweat until soft.
Add the celery and carrots and cook over moderate heat for another 5-10 minutes until tender.
Add the rest of the ingredients and stir well. Bring to the boil, then reduce heat and simmer gently for about 40 minutes or until the soup mix is tender.