Hearty Beef and Garden Vegetable Soup
with Cheesy Garlic Bread- Soy
- Sulphites
- Wheat
- Barley
- Milk
Nothing says cooler weather than a bowl of soup! Hearty and packed with veggies, this soup will warm from the inside out. The garlic cheese toasts are perfect dippers.
250 g
Ground Beef
1 tbsp
Beef Stock Powder
()
2 tbsp
Tomato Sauce Base
1 unit(s)
Carrot
113 g
Sugar Snap Peas
1 tbsp
Cream Sauce Spice Blend
()
300 g
Yellow Potato
30 g
Garlic Spread
1 unit(s)
Ciabatta Roll
()
¼ cup
Parmesan Cheese, shredded
()
1 unit(s)
Yellow Onion
1.5 tsp
Soy Sauce
()
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Peel, then cut carrot into 1/4-inch half-moons. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Heat a large pot over medium-high heat. When hot, add half the garlic spread and 1/2 tbsp (1 tbsp) oil. Swirl the pot to melt. Add carrots and onions. Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Transfer to a plate.Meanwhile, trim and halve peas.
Add beef to the same pot (from step 2). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. (TIP: Carefully, drain off extra fat, if desired.)Add tomato sauce base and soy sauce. Cook, stirring often, until meat is coated, 1-2 min.
Return veggies to the pot and sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined, 30 sec. Add 2 cups (4 cups) water and beef stock powder.Bring to a boil over high. Once boiling, reduce heat to medium-high. Cook, stirring occasionally, until broth thickens slightly, 6-7 min. Add sugar snap peas. Cook, stirring often, until peas are tender-crisp, 2-3 min. Season with salt and pepper, to taste.
Meanwhile, halve rolls, then arrange on a parchment-lined baking sheet. Arrange on an unlined baking sheet, cut-side up. Divide remaining garlic spread over buns, then sprinkle over half the Parmesan cheese. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
Stir roasted potatoes into soup. Divide soup between bowls. Sprinkle over remaining Parmesan.Serve with cheesy garlic rolls alongside.
- Flavor: Many enjoyed the hearty, tasty soup, though some found it a bit bland. Adding lime juice or using beef broth instead of water boosted flavour.
- Ease of prep: The recipe was easy to follow, with clear instructions for a satisfying meal perfect for cold weather.
- Suggestions: Consider adding more liquid for a soupier consistency. Some preferred shelled peas over whole ones, and adding celery enhanced the dish.
- Portions: The recipe generously fed 4-6 people, with many reporting leftovers. Some wished for more garlic bread, suggesting one bun per person.
- Texture: Several noted it was more like a stew than a soup, with a thick, filling consistency.
