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Hearty Beef And Vegetable Soup

Published Thursday, 22 October, 2009 by benson james

tasty and filling soup which freezes well



  • 1 pack good quality diced stewing or braising steak
  • 1 large onion
  • 1 parsmnip
  • half a diced swede
  • 2 carrots
  • 1 leek
  • few mushrooms
  • handful new potatoes halved
  • 4 beef oxo
  • salt and pepper to taste
  • 2 tsp mixed herbs
  • cupful of soup mix or dried lentils of your choice
  • tin of canelleni or butter beans drained and rinsed
  • 1 tablespoon flour
  • 2 litres boiling water


Fry beef and onion in an little olive oil until brown, add the tablespoon of flour and mix well

Add all the other ingredients and simmer for at least one hour.

If at any time the soup becomes too thick add more water and one more stock cube each time. serve with crusty bread and cooked rice at bottom for a more filling meal

this will keep for three days in the fridge or freezes very well