Beef, Pea, Corn and Carrot Soup

Ingredients

• Beef150 g
• Onion1/4 count (38 g)
• Corn1/2 count (125 g)
• Carrot1/2 medium (30 g)
• Peas1/2 cup (100 g)
• Vegetable Broth1 cup (240 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the onion and dice the carrot. Heat a pot over high heat.

2. 2

   Step 2

   Once heated, pour the oil, spread and put the onion with the carrot.

3. 3

   Step 3

   Add salt to taste and stir-fry for 3-5 minutes over medium heat until the onion is translucent.

4. 4

   Step 4

   In the meantime, cut the beef into small pieces and add it to the pot while stirring from time to time.

5. 5

   Step 5

   Once the beef changes its color a bit, add the beans and vegetable broth. Cook for 10-15 minutes and remove.

6. 6

   Step 6

   Then add the peas, corn, salt and pepper to taste. Increase the heat a bit and let cook for 10-15 minutes before removing.

7. 7

   Step 7

   Once all set, serve on a deep plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef, Pea, Corn and Carrot Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.