Beef And Vegetable Soup
|Corn oil||15 Milliliter (1 Tablespoon)|
|Onion||1 , thinly sliced|
|Lean ground beef/Lean ground pork||1 Pound (250 Gram)|
|Leek||1⁄2 , thinly sliced|
|Canned tomatoes||14 Ounce (398 Milliliter)|
|Basil/Oregano||1 Teaspoon, dried (2 Milliliter)|
|Rich chicken broth||6 Teaspoon (30 Milliliter, Concentrated)|
|Hot water||750 Milliliter (3 Cup)|
|Carrot||1 Large, sliced|
|Unpeeled potato||1 , diced|
|Stalk celery||1 , diced|
|Zucchini||1⁄2 , cut into pieces|
|Turnip||125 Milliliter, cubed (1/2 Cup)|
|Fresh parsley||15 Milliliter, chopped (1 Tablespoon)|
|Garlic||1 Clove (5 gm), halved|
Heat the oil in a saucepan and brown the onion and the meat.
Dilute the concentrated chicken broth in the 3 cups of hot water.
Add the chicken broth, leek and tomatoes to the saucepan.
Bring to a boil, cover and let simmer over low heat for 15 or 20 minutes.
Add the other ingredients and let simmer for another 15 or 20 minutes over low heat.
The soup is ready when the vegetables are tender but still crunchy.