INGREDIENTS
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 cup diced potatoes
- 1 cup corn
- 1 cup peas
- 1 Kg tomatoes diced with juice
- 1 litter tomato sauce
- 200 grams beef bullion cubes
- half Kg ground and cooked beef
- 2 cups water
- 2 tablespoons white vinegar
- Salt and pepper to taste
INSTRUCTIONS
- Put some olive oil into the stockpot and heat onions, celery and carrots.
- Put potatoes dice and cook all these together for three minutes.
- Add in beef meat, tomatoes sauce and its dice and cook well.
- If soup seems like too thick, the you can add more water.
- The soup bring to a boil, then reduce and simmer for about 45 minutes.
- Now you soup is ready, you can serve with corn bread, elbow macaroni or just plain.