I can’t put my finger on it, but I’ve tried a Beef & Tomato soup twice in the Soup Maker now, just like the Fish Chowder and I just can’t get it to work (yet). Is it the beef or is it the tomato vs water ratio? Well we know it doesn’t handle passata so there may be a connection here, but for not, it’s here to stay as a pan-only recipe.
Recipe – Serves 4
- 400g diced beef, fat removed
- 2 onions
- 2 garlic cloves
- 1 large carrot, peeled & diced or a 300g tin of sliced carrots, drained
- 400g tin of baked beans
- 400g tin of chopped tomatoes
- 3 celery sticks, sliced
- 1 small potato, peeled & diced
- 1 bay leaf
- 1 tbsp tomato puree
- 2 tsp dried thyme of 6 sprigs
- 2 tsp dried parsley
- 700ml water
- 3 tsp Worcesterhire sauce
- 4 beef oxo cubes
- 4 small pickled onions
- 1/4 tsp mild chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
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- Spray a deep based pan with frylight and fry the beef, onions and garlic while stirring often for 8 minutes. Add the remaining vegetables and continue to fry for 5 minutes.
- Now add everything else to the pan and simmer for 25-30 minutes.
- Once everything is tender, remove the bay leaf and either serve chunky or blend you could blend a third and stir back in or completely.
- And don’t forget to tag me on Instagram #TastefullyVikkie if you do make it!
Tastefully Vikkie x