Minced Beef Soup

A long afternoon at school today. We got home later than usual and had to make a quick dinner since all of us were hungry. About 30 minutes and ta-dah! A plate of soup; jam-packed with all the vitamins and minerals for our growling tummies. Topped with slices of baguette, smacked with butter. Voila!

Ingredients
1 bunch of celery-sliced
5 medium potatoes-cubed
1 medium carrot-cubed
1 small red onion-cubed
1 can of chickpeas
200g of minced beef
2 litres of beef stock soup/ 3 beef stock cubes
splashes of salt, sage and oregano

Method

1. Boil 2 litres of water with 3 beef stock cubes or 2 litres of beef stock soup
2. Fry onions with a knob of butter till slightly browned. Put into the stock soup.
3. Add celery, potatoes, carrots and boil together with onions and let it boil at medium high heat for about 15-18 minutes. 
4. In the meanwhile, fry minced beef till browned. Add splashes of salt, sage and oregano to taste.
5. Add beef and chickpeas into the soup and continue boiling for another 5-8 minutes.
6. Switch off heat and simmer for another 5 minutes.
7. Serve warm with bread or any other side dishes.