Beef vegetable rice soup

8 oz lean round steak
2 tbsp olive oil
1 large onion diced
3 cloves garlic, minced
salt and pepper
2 tbsp curry powder
2 tbsp flour
3 cups chopped celery
3 cups chopped carrots
4 cups chopped cabbage
1 can diced herb tomatoes
1 L beef broth
1 tbsp italian herbs
2 bay leaves
1 -2 cups leftover rice

You could do this in a slow cooker too, although you would need to halve the recipe to make it fit into a 4 quart slow cooker. Plenty for leftovers, or good for batch cooking.

Prepare vegetables (wash and chop). Place Carrots, Celery, and Cabbage in bottom of deep soup pot. Dice the beef into chunks about the size of dice. Put olive oil into deep frypan, when oil is hot add onions and garlic, stir for 1 minute and then add beef. When beef is browned (2 minutes) add curry powder and stir. Season with salt and pepper. When curry powder if fragrant, add flour and stir for 1 minute. Add beef mixture to vegetables. Pour can of tomatoes and beef broth over everything. Add 2 cups of water. Add 1-2 tbsp italian herbs and bay leaves, and stir through. Cook on high until boiling, then reduce heat so that soup is simmering. Simmer for 30-40 minutes, or longer if you have the time. Add leftover rice or pasta in last 5 minutes of cooking.

Serving Size: 15 servings