Chunky Beef Soup
My son LOVES Campbell’s Chunky Beef soup. LOVES it. I have made him a ton of homemade soups but he won’t eat them (ouch, my heart). So I decided if I couldn’t beat them, I’d join them; I have made a homemade version of Chunky beef soup, almost identical to Campbell’s. The ultimate taste-tester (my son) approved and he ate the entire pot!
Serves 6 – 8
8 Cups sodium-reduced beef stock
454 g Beef, I went with sirloin tip, fat trimmed off and meat cubed
2 Carrots, cubed
2 Russet potatoes, peeled and cubed
1 Stalk of celery, diced
1 Small onion, diced
1 tbsp tomato paste
½ Cup cornstarch
½ Cup cold water
Gravy browner (otherwise it won’t look like beef soup); to your preference
Add beef stock, beef, carrots, potatoes, celery, onion and tomato paste to your slow cooker; season with salt and pepper and mix well.
Set the temperature to low and cook for 8 hours.
Just before serving, whisk together the cornstarch and water until thin and there are no lumps and then add to the slow cooker, stir the soup until thickened.
Add the gravy browner and stir, repeat until you get the desired colour.
- I added 20-25 dashes of the gravy browner.
- If the soup thickens too much you can add a cup of water to balance it out.