(Because it takes a Villi!)
Hearty Beef & Tomato Soup
A great winter lunch – either on the table or in a thermos at school. It goes down easy, and offers protein and vegetables.
Prep Time:
20 min.
INGREDIENTS
3 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 fresh red chilies, seeded and finely chopped (optional?)
4 large tomatoes, peeled and chopped
1 lb 2 oz/500 g ground beef
2 carrots, diced
2 potatoes, diced
1-2 tbsp fresh flat-leaf parsley, plus extra to garnish (optional)
5 cups beef stock
Salt and pepper
GF rolls
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon dried thyme
(added by LMBS)
Great for:
Lunch
Dinner
recipe notes
STEPS
Heat the oil in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minutes until softened. Stir in the chilies and tomatoes and cook for an additional 5 minutes. Add the ground beef, increase the heat to a medium, and cook, breaking it up with a wooden spoon, for 6-8 minutes until lightly browned.
Stir in the carrots, potatoes, and parsley, pout in the stock and season to taste with salt and pepper. Bring to a boil then reduce the heat, cover, and simmer for 30 minutes until the meat and the vegetables are tender.
Taste and adjust the seasoning to your preference, adding salt and pepper as needed. Ladle the soup into warm bowls, garnish with parsley, and serve with GF rolls.