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- Soup:
- 1 pkgbeef cuts
- 1 pkgpotatoes
- 1 pkgGreen beans
- 2 pkgcrushed tomatoes
- 1 pkgdried thyme
- 1 pkgbay leafs 2-3 pcs
- 1 beef fond
- 1 lwater
- a pinch of sugar
- a pinch of salt
- a pinch of black pepper
- 1Peel and cut the potatoes into cubes. Wash and halve the green beans.
- 2Heat 4 tablespoons of olive oil in a deep pan or pot. Brown the beef over high heat (take the meat out of the fridge at least 30 minutes before cooking). Season with salt and pepper.
- 3Add the crushed tomatoes, stock concentrate, and 1 l of water. Stir well.
- 4Add the bay leaf, dried thyme, and a pinch of sugar. Simmer the mixture over low heat for about 30 minutes, until the beef starts to soften.
- 5Add the potatoes and cook until they are almost tender. Then add the green beans and let the soup simmer for another 3–4 minutes.
- 6Serve the tomato beef soup in bowls and enjoy!
50 min