This is a great and very simple soup to make. You can vary this recipe to make it vegetarian and also use any veggies you like (and need to use up). I often vary this recipe based on the season and what I have at home.
Soup ingredients:
- 1 brown onion
- 500g beef mince (pork, turkey or chicken also works, or substitute for beans)
- 5 potatoes
- 2 large carrots
- 2 cups of stock/broth (I normally use stock cubes and mix with water)
- 2 x 400 ml cans of diced tomatoes
- Salt & pepper (be careful with the salt as there is already salt in the stock. Also make sure to include any other seasonings you like.)
- Bay leaf
- Thyme (optional)
- Rosemary (optional, but very nice with potatoes)
Cooking instructions:
- Cut up your onion fairly small.
- Add 1-2 tablespoons cooking oil to a large pan on the stove.
- Cook onion on medium high until soft.
- Add your mince and cook until there is no pink. Remove excess grease if you’re using a fattier mince.
- Add diced tomatoes, stock, potatoes, carrot and any other vegetables + your herbs and seasonings. Ensure all vegetables are covered, so add more water/stock if needed.
- Bring to a simmer and let simmer with lid on medium/low for about 30 minutes (until your vegetables are soft to your liking).
- Remove bay leaf and any fresh herb stems.
- Serve up with your favourite crusty bread.
This soup makes great leftovers! Allow soup to cool and store in airtight container in fridge for 2-3 days. I often freeze this soup as well, lasts well in freezer for about 2 months.
Note: I have not yet made this soup in my instant pot, but you could easily use sauté function to cook your onion and mince and then pressure cook with other ingredients for about 20 minutes.