Hearty Samp & Beef Soup With Parsley
Servings 8
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
Beef Soup
- 4 Tbsp flour, to coat the beef
- 3 tsp Hinds Spices Steak & Chops Spice
- 1kg beef chuck, trimmed of fat, cut into bite-sized pieces
- 60ml canola oil
- 2 onions, peeled and chopped
- 8 medium carrots, peeled and cut into bite-sized pieces
- 4 stalks celery, cut into bite-sized pieces
- 2 tsp crushed garlic
- 2 sachets
Rhodes Quality Tomato Paste - 2 tsp Hinds Spices Crushed Chillies optional
- 3 L beef stock
- 2 bay leaves
- 1 tsp Hinds Spices Parsley
- 1 x 400g tin
Rhodes Quality Tomato Puree - 4 potatoes, peeled and cut into bite-sized pieces
- season with salt and Hinds Spices White Pepper
- 1 x
Rhodes Quality Processed Peas in Brine , drained
To Serve With
- 1 cup(s) samp, cooked as per pack instructions
- Handful fresh parsley to garnish, optional
METHOD
Beef Soup
- In a large bowl, combine the flour with Hinds Steak & Chops Spice and evenly coat the beef.
- In a large pot, heat a drizzle of oil then fry the beef cubes until the flour coating evenly browns.
- Add the onions, carrots, celery and garlic and sauté until translucent then add the Rhodes Quality Tomato Paste & Hinds Crushed Chillies, stir to combine with the beef and vegetables. Cook at a low temperature for 10 minutes until the tomato paste cooks and sweetens.
- Add the beef stock, bay leaves, Hinds Parsley & Rhodes Quality Tomato Puree then simmer on a low heat until the beef softens. Add the potatoes and simmer until they are cooked through, then add the peas.
- Serve with samp and fresh parsley.
Chef's Tip
- Make use of the veggies you have in the fridge for an easy and nutritious one-pot soup any day of the week.
