| Beef and Tomato Soup Recipe |
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This is a very delicious meaty soup, very quick and easy to make. |
KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 20 - 25 mins |
| How Difficult | Easy | Freeze? | Yes |
| Servings |
4 portions |
INGREDIENTS
The ingredients below will make 4 large portions.
Click on the pictures to enlarge.
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Good quality minced beef | 1lb | 500 grams |
| Butter | 1 oz | 30 grams |
| Beef stock cubes | 2 | 2 |
| Onions | 1 | 1 |
| Celery sticks | 3 | 3 |
| Tinned tomatoes | Two 14oz tins | Two 400g tins |
| Chilli powder | 1 teaspoon | 1 teaspoon |
| Water | 1¾ pints | 1 litre |
| Long grain rice | 2 oz | 60 grams |
| Bay leaves | 2 | 2 |
| salt and ground black pepper |
Method
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Dice the onion and celery into smallish pieces as in the picture. |
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Heat the butter in the pan and fry the meat,
onion and celery in the melted butter until the meat is browned. This
should take about 5 minutes.
Keep stirring the mixture frequently to ensure all the ingredients are cooked. |
| Stir in remaining ingredients. Bring to the boil.
Reduce the heat, cover with a lid and simmer for 20 minutes.
Stir the soup halfway through cooking to avoid any sticking to the bottom of the pan. |
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Serve hot with crusty bread, delicious!!
If you prefer you can blend it for a smoother texture. |
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We used the freezer bags opposite to freeze our soup, they are very
convenient to use.
We found them especially convenient to use because we could vary the number of servings we poured into individual bags with no problem. |
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Our finished soup ready for the freezer! |
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