Quick Beef And Pepper Soup
ready in: 30-60 minutes
recipe id: 76734
2 tablespoons olive oil
1 onion, chopped
12 ounces lean braising steak (chuck or blade), cut into very small dice
1 tablespoon paprika
1 head fennel (about 8 oz. size), cut into small dice
salt and freshly ground black pepper
32 ounces beef stock
1 large red bell pepper (capsicum), seeded and cut into diamond shapes
1 large yellow bell pepper (capsicum), seeded and cut into diamond shapes
2 tablespoons chopped fresh parsley to garnish
Heat oil in a large saucepan and saute onion for about 2 minutes until soft. Add beef and cook until browned.
Stir in paprika, fennel, salt, pepper and stock and bring to a boil. Cover pan, reduce heat and simmer for 20 minutes.
Add bell peppers and cook for a further 10 minutes. Divide soup between warmed soup bowls and sprinkle with chopped parsley.
nutritionNutritional data has not been calculated yet.
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