Hearty Beef and Garden Vegetable Soup
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Hearty Beef and Garden Vegetable Soup

Hearty Beef and Garden Vegetable Soup

with Cheesy Garlic Bread

Nothing says cooler weather than a bowl of soup! Hearty and packed with veggies, this soup will warm from the inside out. The garlic cheese toasts are perfect dippers.

Tags:
Family Friendly
New
Allergens:
Soy
Sulphites
Wheat
Barley
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

2 tbsp

Tomato Sauce Base

1 unit(s)

Carrot

113 g

Sugar Snap Peas

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

300 g

Yellow Potato

30 g

Garlic Spread

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Yellow Onion

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

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Nutrition Values

Calories830 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate72 g
Sugar12 g
Dietary Fiber8 g
Protein40 g
Cholesterol75 mg
Sodium2010 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium300 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Peeler
Measuring Spoons
Large Pot
Measuring Cups
Parchment Paper

Cooking Steps

Prep and cook potatoes
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Cook veggies
2

Peel, then cut carrot into 1/4-inch half-moons. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Heat a large pot over medium-high heat. When hot, add half the garlic spread and 1/2 tbsp (1 tbsp) oil. Swirl the pot to melt. Add carrots and onions. Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Transfer to a plate.Meanwhile, trim and halve peas.

Cook meat
3

Add beef to the same pot (from step 2). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. (TIP: Carefully, drain off extra fat, if desired.)Add tomato sauce base and soy sauce. Cook, stirring often, until meat is coated, 1-2 min.

Cook soup
4

Return veggies to the pot and sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined, 30 sec. Add 2 cups (4 cups) water and beef stock powder.Bring to a boil over high. Once boiling, reduce heat to medium-high. Cook, stirring occasionally, until broth thickens slightly, 6-7 min. Add sugar snap peas. Cook, stirring often, until peas are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Toast garlic rolls
5

Meanwhile, halve rolls, then arrange on a parchment-lined baking sheet. Arrange on an unlined baking sheet, cut-side up. Divide remaining garlic spread over buns, then sprinkle over half the Parmesan cheese. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)

Finish and serve
6

Stir roasted potatoes into soup. Divide soup between bowls. Sprinkle over remaining Parmesan.Serve with cheesy garlic rolls alongside.