Beef Soup with Potatoes and Vegetables

Ingredients

• beef tenderloin1.66 oz (47 g)
• prepared low-sodium chicken stock12.2 oz (346 g)
• potatoes3.49 oz (99 g)
• yellow onion0.25 oz (7 g)
• carrots0.28 oz (8 g)
• zucchini0.92 oz (26 g)
• eggplant0.49 oz (14 g)
• ground cumin0.02 oz (0.5 g)
• ground coriander0.02 oz (0.5 g)
• garlic0.07 oz (2 g)
• fresh parsley0.07 oz (2 g)
• fresh rosemary0.11 oz (3 g)
• fresh thyme0.07 oz (2 g)
• sweet bell pepper0.46 oz (13 g)
• fresh chile pepper0.18 oz (5 g)

Directions

1. Add large potato halves and diced beef to the chicken broth.
2. Cook until the potatoes are tender. Add large pieces of eggplant and zucchini and the seasonings; simmer briefly, then add the remaining ingredients and bell pepper pieces.
3. Bring to a boil and serve.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.