Autumn Beginnings Soup


This soup is just begging for stormy weather and a snuggly blanket. This soup is just a reminder if what is to come.
Serves 6.

550gm Mince Beef
Olive Oil
2 x 400gm Canned Diced Tomatoes
1 x 400gm Canned Red Kidney Beans
2 Tablespoons Minced Garlic
4 x Stalks Celery
1 x Zucchini
2 x OXO beef cubes.
2 1/2 Cups Water

Speciality Equipment:

Dice the zucchini into 1cm (or smaller) cubes, and slice a celery into 1 cm (or smaller) pieces. Divide the beef mince into 3 portions.

Put a small pan on the hob on a medium heat. Adding a dash of olive oil, brown the mince in three batches. Once browned, add to the slow cooker.

Drain the juice from the kidney beans. Add the beans, celery, garlic and zucchini to the slow cooker.

Add the complete contents from the can tomatoes to the slow cooker. Add a dash of water to each of the empty tomato tins. Slosh the water around to collect the remnants, and tip into the slow cooker.

Crush the OXO cubes and add to slow cooker with the rest of the water.

Cook on Low for 7 hours.

Season with Salt and Pepper to your liking.

For an extra level of decadence:
Add 1 fine chopped onion to the beef when browning,
Chop in parsley once finished cooking,
Serve with garlic bread.


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