Army Soup Recipe – Eats Now

Name: Army Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 clove garlic, crushed; 1/2 onion, finely diced; 1/2 green capsicum, finely diced; 2 tomatoes, chopped; 500 g rump steak, cubed; 5 large potatoes, cubed into medium sized chunks; 3 carrots, sliced; 1/2 Japanese pumpkin, chopped into large chunks (Or your favourite pumpkin); 2 tablespoons paprika; salt and pepper; 2 teaspoons beef stock powder; 7 cups water; 1/2 teaspoon powdered imitation saffron; 1 bay leaf; 1/4 cup dry sherry

Servings: persons

2 tablespoons olive oil
1 clove garlic, crushed
1/2 onion, finely diced
1/2 green capsicum, finely diced
2 tomatoes, chopped
500 g rump steak, cubed
5 large potatoes, cubed into medium sized chunks
3 carrots, sliced
1/2 Japanese pumpkin, chopped into large chunks (Or your favourite pumpkin)
2 tablespoons paprika
salt and pepper
2 teaspoons beef stock powder
7 cups water
1/2 teaspoon powdered imitation saffron
1 bay leaf
1/4 cup dry sherry

1
Heat oil in a large pot.
2
Saute onion, garlic, capsicum and tomato.
3
Add beef and cook until browned.
4
Add sherry and let it reduce a little and add some of the water to cover the beef.
5
Let simmer for about 20 minutes.
6
A pressure cooker takes less time.
7
Add rest of the ingredients and water and bring to the boil.
8
Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
9
If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
10
Sometimes when using a pressure cooker it becomes quite watery. If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 clove garlic, crushed, 1/2 onion, finely diced, 1/2 green capsicum, finely diced, and more.

Yes, Army Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Army Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions