A snowy Sunday is the perfect day to warm up with a bowl of my Mum’s vegetable beef soup. I lost my Mum to heart disease in 2006 and this is a great way for me to spend some time with her.

Mummy’s Vegetable Beef Soup

2 TBS olive oil

2 TBS tomato paste

1 medium onion

2 medium potatoes

3 cups beef broth

1 cup of tomato sauce

1 cup frozen corn

1 cup frozen carrots

1 cup frozen peas

1/2 pound stew meat

salt and pepper to taste

Put the oil in your pan over medium heat. Add the meat when the oil is hot to sear it. Season with salt and pepper.

Chop the onion and add to the meat until the onions are soft.

Add the tomato paste. Stir it into the meat and onions for a minute to coat the meat and onions.

Add the beef broth and tomato sauce.

Chop the potatoes and add to the broth.

When the potatoes are just barely fork tender, add the frozen veggies.

• You can use 8 oz cans of veggies if you don’t have frozen. If you do use canned, then only use 2 cups of broth and use the liquid from the cans.*
• All soup needs yummy bread! Pictured are some frozen rolls that I picked up at the supermarket. Any fresh bread or roll will work – just don’t forget the butter!

Serves 6.