Army Soup Recipe

Ingredients for Army Soup

• Olive Oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• Green Capsicum
• Tomatoes
• Rump Steak
• 2 lbs potatoes, peeled and cubed
• 1 cup carrots, chopped
• Pumpkin
• 1 teaspoon smoked paprika
• Salt And Pepper
• Beef Stock Powder
• Water to cover beef and all ingredients
• Saffron
• Bay Leaf
• Dry Sherry

How to Make Army Soup

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Sauté 1 large chopped onion, 2 minced garlic cloves, 1 chopped bell pepper (capsicum), and 1 (28 ounce) can of crushed tomatoes for 5-7 minutes, until softened.
3. Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and cook until browned on all sides.
4. Pour in 1/4 cup dry sherry and let it reduce for 2 minutes. Add enough water to just cover the beef.
5. Bring to a simmer, then reduce heat to low, cover, and simmer for 20 minutes.
6. **Stovetop Method:** Add 2 lbs potatoes (peeled and cubed), 1 cup chopped carrots, 1 cup frozen peas, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add enough water to cover all the ingredients. Bring to a boil, reduce heat, and simmer for 1 hour, or until the potatoes are tender and the soup has thickened.
7. **Pressure Cooker Method:** Add 2 lbs potatoes (peeled and cubed), 1 cup chopped carrots, 1 cup frozen peas, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add enough water to almost fill the pressure cooker (leaving some space). Secure the lid and cook on medium heat for 12 minutes after the pressure starts building. Allow pressure to release naturally.
8. **Optional Thickening:** If the soup is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the soup and simmer for a few minutes until thickened.