Let the slow cooker do all the work on this delicious soup and enjoy.

Ingredients

• 30 ml (2 Tbsp) sunflower oil
• 1 onion, finely chopped
• 2 x carrots, peeled and chopped
• 1 x celery stick, chopped
• 3 potatoes, peeled and chopped
• 1 kg beef steak, deboned and cubed
• 500 ml (2 cups) prepared beef stock
• 2 bay leaves
• 2 x 400 g cans Rhodes Quality Tomato Chopped & Peeled
• 1 x 50 g Rhodes Quality Tomato Paste sachet
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
• 1 x 410 g can Rhodes Quality Green Beans, drained
• 1 x 400 g can Rhodes Quality Butter Beans, drained
• salt and freshly cracked black pepper
• 65 ml (¼ cup) fresh chopped parsley­
• to serve: sour cream and fresh bread

Method

1. Heat the oil in a large saucepan.
2. Add the onion, carrot and celery and fry to soften.
3. Add the garlic and fry for a few minutes more.
4. Add the potatoes and toss to coat.
5. Transfer to the bowl of your slow cooker.
6. Season the beef cubes with salt and pepper and, in the same saucepan, seal well on all sides.
7. Transfer to the slow cooker.
8. Add the prepared beef stock and bay leaves.
9. Add the Rhodes Quality Tomato Chopped & Peeled and Rhodes Quality Tomato Paste sachet and stir well.
10. Cook on high heat for 4 hours.
11. Add the Rhodes Quality Whole Kernel Corn, Rhodes Quality Green Beans and the Rhodes Quality Butter Beans and cook on low heat for a further 2 hours.
12. Season to taste and serve with a dollop of sour cream and fresh bread.