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CHUNKY VEGETABLE SOUP

Ingredients:

1/4 cup MAGNOLIA BUTTERCUP
2 (100 g) pc onions, chopped
6 cloves garlic, minced
8 pc tomatoes, peeled, seeded and chopped
1/8 cup white wine
1/4 kg MONTEREY BEEF CAMTO, cut into cubes
2-1/2 (10 c) L water
5 pc beef bouillon cubes
1/2 cup white kidney beans, soaked in cold water overnight
2 (300 g) pc carrots, peeled then cubed
2 (100 g) stalks celery, cut into 1/2" length
2 (300 g) pc potatoes, cut into 1" cubes
1 pc zucchini, cut into 1" cubes
4 pc okra, cut crosswise
100 grams bow-tie pasta, cooked according to package directions
1 (230 g) can PUREFOODS VIENNA SAUSAGE, cut into cubes
1 tsp paprika
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. Melt butter blend in a pot and saute onion, garlic and tomatoes for about 3 minutes. Deglaze with white wine.
  2. Add beef cubes and cook until meat changes its color. Then add water. Bring to a boil.
  3. Add kidney beans. Cover and simmer until beef and beans are tender.
  4. Add carrots, celery, potatoes, zucchini and okra and cook until vegetables are tender.
  5. Add pasta and cubed Vienna sausage. Season with paprika, salt and pepper. Serve hot.

Makes 8 servings.

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