Curry Beef Soup

14
CORWYNN DARKHOLME 242

"This enticing soup recipe originated in South Africa with the curry spice influence of the north."

Ingredients

{{adjustedServings}} servings 343 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.
  2. Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.
  3. Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.
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Reviews

14
  1. 14 Ratings

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My family *loves* this recipe and it is so easy! I usually throw all of the ingredients in the crock pot and walk away.

This dish was great! I added a bag of frozen veggies to it so it would be more then just meat and potatoes. I also cooked it longer for more flavor. Very good!

This is one of my favorite beef stews. That curry adds an exotic zing! I love the flavor and nutrient value of swapping out the white potatoes for all sweet potatoes or a mix of sweet potatoes a...