Army Soup

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oil in a large pot.
• 2 saute onion, garlic, capsicum and tomato.
• 3 add beef and cook until browned.
• 4 add sherry and let it reduce a little and add some of the water to cover the beef.
• 5 let simmer for about 20 minutes.
• 6 a pressure cooker takes less time.
• 7 add rest of the ingredients and water and bring to the boil.
• 8 lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
• 9 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.
• 10 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.