Army Soup

photo by Susie T

- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1⁄2 onion, finely diced
- 1⁄2 green capsicum, finely diced
- 2 tomatoes, chopped
- 500 g rump steak, cubed
- 5 large potatoes, cubed into medium sized chunks
- 3 carrots, sliced
- 1⁄2 Japanese pumpkin, chopped into large chunks (Or your favourite pumpkin)
- 2 tablespoons paprika
- salt and pepper
- 2 teaspoons beef stock powder
- 7 cups water
- 1⁄2 teaspoon powdered imitation saffron
- 1 bay leaf
- 1⁄4 cup dry sherry
directions
- Heat oil in a large pot.
- Saute onion, garlic, capsicum and tomato.
- Add beef and cook until browned.
- Add sherry and let it reduce a little and add some of the water to cover the beef.
- Let simmer for about 20 minutes.
- A pressure cooker takes less time.
- Add rest of the ingredients and water and bring to the boil.
- Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
- If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
- Sometimes when using a pressure cooker it becomes quite watery. If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.
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Reviews
RECIPE SUBMITTED BY
Susie T
Teesdale, Victoria
I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.