Autumn Vegetable Soup

==Ingredients==
* 50 g (2 oz) butter
* 350 g (12 oz) chuck steak, finely diced
* 450 g (1 lb) potatoes - peeled and finely diced
* 3 onions - peeled and finely chopped
* 4 leeks - cut into thin rings
* 450 g (1 lb) carrots - peeled and cut into thin strips
* 1 small cabbage - finely shredded
* 1 small cauliflower - cut into small florets
* 2 beef stock cubes
* 2.25 litres (4 pints) boiling water
* salt and freshly ground black pepper
==Directions==
# Melt butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
# Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
# Return the meat to the pot.
# Dissolve the stock cubes in the water and pour over the meat and vegetables.
# Add the salt and pepper and simmer gently over a low heat for approx. 1 hour.
# Remove the soup from the heat if not needed immediately.
# To serve, bring to a boil and check the seasoning.
# The soup may be liquidised, then reheated for a smoother texture, if preferred.
Category:Beef chuck and blade Recipes
Category:Beef stock and broth Recipes
Category:British Soups
Category:Cabbage Recipes
Category:Cauliflower Recipes
Category:Leek Recipes
Category:Potato Recipes
Category:Carrot Recipes
Category:Onion Recipes