Chunky Vegetable Soup Recipes

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Steps:

• Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
• Heat up the oil in a deep pan and fry off the onion
• Add a knob of butter and allow the onion to brown before adding the garlic
• Add the carrots, potatoes & parsnips and mix well
• Season with salt, pepper & a very light sprinkle of smoked paprika
• Cover the pan with a lid and leave to cook for a couple of minutes
• Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
• Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
• Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
• Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness