BEEF AND VEGETABLE SOUP RECIPE AUSTRALIA

If you’re looking for a hearty and delicious soup to warm you up on a chilly day, you’re in luck. We’ve searched high and low and found two amazing recipes that are sure to impress. Whether you’re a meat-eater or a plant-based eater, we’ve got you covered – these recipes will please anyone’s taste buds. Grab a bowl and get ready to enjoy.

Beef and Vegetable Soup

BEEF AND VEGETABLE SOUP RECIPE AUSTRALIA

This delicious and hearty Beef and Vegetable Soup recipe is the perfect dinner to warm you up on a cold day. This soup is packed with nutritious veggies, tender beef, and loads of flavor. Here’s what you’ll need to make it:

  • 500g beef shin or blade steak, diced
  • 2 onions, sliced
  • 5 garlic cloves, chopped
  • 4 carrots, sliced
  • 2 stalks celery, sliced
  • 3 potatoes, cubed
  • 2 bay leaves
  • 4 cups beef stock
  • 1 tbsp. tomato paste
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. olive oil
  • Salt and pepper, to taste

Instructions:

  1. Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
  2. Add the onions and garlic, and cook until the onions are soft and translucent, about 5 minutes.
  3. Add the carrots, celery, and potatoes, and cook for 5 minutes.
  4. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, salt, and pepper, and bring to a boil.
  5. Reduce the heat and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
  6. Serve hot and enjoy!

Vegan Beef Barley Soup

Vegan Beef Barley Soup

This Vegan Beef Barley Soup is the perfect plant-based alternative to the classic beef and barley soup. It’s hearty, flavorful, and packed with wholesome ingredients. Here’s what you’ll need to make it:

  • 1 cup pearled barley
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 2 tsp. soy sauce
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup nutritional yeast
  • 1 can chickpeas, drained and rinsed
  • 1 cup chopped seitan or other protein, optional

Instructions:

  1. In a large pot or Dutch oven, combine the barley, onion, carrots, celery, garlic, broth, tomatoes, soy sauce, paprika, thyme, oregano, salt, and black pepper. Stir to combine.
  2. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the barley is tender.
  3. Stir in the nutritional yeast, chickpeas, and seitan if using, and cook for an additional 10 minutes, or until heated through.
  4. Serve hot and enjoy!

FAQ:

  • Can I make these soups ahead of time? Yes, both of these soups can be made ahead of time and kept in the refrigerator or freezer until ready to serve.
  • What is seitan? Seitan (pronounced say-tan) is a high-protein meat substitute made from wheat gluten. It’s commonly used in vegan and vegetarian cooking as a replacement for meat.
  • What brand of vegetable broth do you recommend? We recommend using Pacific Foods Organic Vegetable Broth.

Video:

If you prefer to watch a video tutorial, check out this beef and vegetable soup recipe:

Recommendation:

If you’re looking for a great pot to make these soups in, we recommend the Le Creuset Dutch Oven. It’s durable, versatile, and perfect for making soups, stews, and more. You can find it on Amazon here.


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BEEF AND VEGETABLE SOUP RECIPE AUSTRALIA

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Vegan Beef Barley Soup – Connoisseurus Veg

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Homemade Vegetable Beef Soup Recipe | SparkRecipes

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Beef Vegetable Soup – Oryana Community Co-op

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