30 ml (2 tbsp.) Oil
50 g Stewing beef or chuck
2 Onions, chopped
1 Garlic clove, crushed
1 Large potato, peeled and diced
2 Carrots, sliced
3 Celery stalks, sliced
4 Cabbage leaves, finely shredded1 x 410 g can Chopped tomatoes
2 L (8 cups) Beef stock
15 ml (1 tbsp.) Parsley, chopped
5 ml (1 tsp.) Mixed herbs
1 Bay leaf
Salt and black pepper
125 ml (½ cup) Frozen peas
85 ml (1/3 cup) Tastic Parboiled Rice, uncooked
Method:
Add potato, carrots, celery, cabbage, tomatoes, stock, parsley, herbs, bay leaf, salt and pepper and bring to the boil.
Reduce heat, cover and simmer for 35 minutes.
Stir peas and Tastic rice into soup. Cover and simmer for another 35 minutes. If liquid should boil away, replenish with beef stock or water.
Remove bay leaf before serving
