Beef-Vegetable soup

Prep time; 15 mins
Cooking time; 45 mins
Total time; 1 hour


500g soup meat
1 large carrot
1 large onion
3 halves bell peppers, (green, yellow, red)
2 teaspoon beef bouillon powder or beef cubes
3 medium potatoes
½ teaspoon, ginger powder
Salt to taste if needed
1.5 liter water


Wash and cut beef into bite-size cubes

Prepare vegetables; dice potatoes, carrot, onion and bell peppers, put aside

In a non stick saucepan over medium high heat, add beef, onion, ground ginger and beef bouillon powder. Stir fry until beef is golden brown. (in case the meat is too dry, add 1 tablespoon olive oil)

Add 1 liter water. Cover with a lid, let it boil for about 30 minutes, or until tender. If water dries before it is well cooked, add more water.

Cook until when water is almost dry and beef is tender. Add potatoes and carrots

Cover again, cook until water dries, about 3-5 minutes. Add bell peppers, stir fry for about 2 minutes

Add 1/2 liter water or enough water to achieve the amount of soup you need. Cover with a lid again, let it cook for about 5 minutes more; or until everything is cooked to your liking

Serve hot


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