From 1 yearLunch and dinnerUnder review by our nutritionist
Beef soup with vegetables and cabbage
The pressure-cooker soup that feeds the whole house: beef shank cooked until it falls apart, with potato, carrot, chayote and cabbage in the same broth. It's family food, with iron-rich beef, and your toddler eats the very same soup, just with the beef chopped smaller.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 4 out of 5, 1 h1 h
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Makes 4 servings (baby and family) Freezer-friendly
Ingredients
- 9 oz (250 g) beef shank (or chuck), cut into small cubes
- 1 potato, 1 carrot and ½ chayote (or zucchini), peeled and cubed
- 2 cabbage leaves, chopped
- 1 ripe tomato, peeled, seeded and chopped
- ½ onion and 2 garlic cloves, finely chopped
- 1 tbsp olive oil
- chopped parsley and green onions, to taste
- 4 cups (1 quart) water
How to make
- 1In a pressure cooker, sauté the onion and garlic in the olive oil, add the beef and brown it well. Add the tomato and the water.
- 2Lock the lid and cook for 30 minutes once it reaches pressure. Let the pressure release on its own. (No pressure cooker? Simmer covered for about 1½ hours.)
- 3Add the potato, carrot, chayote and cabbage and cook uncovered for 15 minutes, until the vegetables are soft.
- 4For your toddler, chop the beef into tiny pieces and shred anything stringy. Sprinkle with the herbs. Grown-ups salt their own bowls.
Tips
- Texture (1 to 2 years): beef soft enough to fall apart, finely chopped, and vegetables in pieces your toddler can pick up with a spoon or by hand.
- Well-cooked beef: if it's still tough after pressure cooking, give it 10 more minutes.
- Iron: the beef with the tomato and cabbage, which have vitamin C, helps the body absorb iron.
- To vary: arracacha (or parsnip) or butternut squash instead of the potato, and a handful of small pasta in the last 10 minutes.
- Storage: freeze in portions for up to 1 month. In the fridge, up to 2 days.