June 22, 2022
Homemade Vegetable & Beef Soup
Ingredients
- 1 lb Sirloin Steak cut into about 1′′ cubes
- 1 Tbsp Olive Oil
- 1 Sweet Onion diced
- 2 Celery Stalks sliced
- 1 Bell Pepper chopped
- 2 Medium Carrots peeled and sliced
- 2-3 Garlic Cloves pressed
- 1 Tsp Italian Seasoning
- 2 Large Potatoes diced into small pieces
- 6 Cups Low sodium beef stock
- 1 14oz Can Diced Tomatoes with juice
- 1 14oz Can Tomato Sauce
- 1 Tbsp Worcestershire sauce
- 1 Cup Chopped green beans fresh or frozen
- 1 Cup Corn fresh or frozen
- Salt and pepper, to taste
- 2 Tbsp Chopped parsley to garnish
Method
- Heat oil in a large stockpot over medium-high heat. Add cubed steak and cook, stirring frequently, for about 2-3 minutes.
- Add in onion, celery, carrots, bell pepper, and garlic, and sauté for about 4-5 minutes, or until veggies soften.
- Stir in potatoes, Italian seasoning, broth, diced tomatoes, tomato sauce, and Worcestershire sauce.
- Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
- Add green beans and corn, and cook for a couple of minutes more. Season with salt and pepper, and pour into bowls.
- Garnish with fresh chopped parsley and enjoy!
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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