Thick Beef and Vegetable Soup
Beef, vegetables, beans and pulses cooked in a tomato based broth.
Equipment
- Slow Cooker
Ingredients
- 1 Onion, finely chopped
- 3 Carrots, finely Chopped
- 4 Stalks Celery, finely chopped
- 2 Parsnip, finely chopped
- 1 Small Sweet Potato, finely chopped
- 2 tsp Garlic, crushed
- 2 Pkt Chicken Noodle Soup
- 1 Pkt McKenzies 12 Blend Soup Mix any brand is fine
- 2-3 Beef Shin or osso bucco
- 700 ml Tomato Passata or crushed tomatoes
- 1-2 Lt Water or beef stock enough to cover the ingredients
- 1/2 tsp Black pepper
- 1/2 tsp White Pepper
- 1 Tbsp Paprika
Instructions
- Chop all ingredients, I chop mine in the Thermomix 5 Sec/Sp5.
- In a slow cooker place the vegetables, soup mix, garlic, chicken noodle soup, beef, passata, black and white pepper, paprika and enough water or beef stock to cover the rest of the ingredients. This will depend on the size of your slow cooker. I have a 5 Litre and a 7.5 Litre slow cookers and I just adjust the beef and stock quantities to fit.
- Cook on High for 2-3 hours then on low for 6 hours or all on low for 8-9 hours.
- Everyone's slow cooker cooks differently so adjust the cooking temperature and times to suit your machine.
- When finished cooking remove the beef from the soup on to a plate and using 2 forks shed the meat and return the meat to the soup.
- Serve the soup with crusty bread.
Notes
Everyone's slow cooker cooks differently, I have used many over the years and some are hotter than others. My larger cooker needs to be cooked on high for most of the cooking time and back to slow for a couple on hours.
Please adjust your cooking times to take into account your slow cooker and its ability.