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Toolzeroo Kitchen›Recipes›Beef and Vegetable Soup
DINNER IN 125 MINUTES
PANTRY-FRIENDLY
SOUP · DINNER

Beef and Vegetable Soup

Hearty winter soup with stewing beef, carrots, potatoes, tomatoes and soup mix, simmered until the beef is tender. Serves 6.

Total time125 min
YieldServes 6
DietNo specific diet
Shopping13 ingredients
DifficultyEasy

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Everything you need, in order.

Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.

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Ingredients

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Method

5 steps · about 125 minutes total

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1

Step 1

Heat the oil in a large pot and brown the beef in two batches, about five minutes a batch. Lift it out.

2

Step 2

Fry the onion, carrots and celery in the same pot for five minutes.

3

Step 3

Return the beef. Add the tomatoes, stock, soup mix and bay leaf, bring to the boil, then cover and simmer gently for 60 minutes.

4

Step 4

Add the potatoes and salt and simmer for another 30 minutes, until the beef is tender and the soup mix is soft. Add a little water if it gets too thick.

5

Step 5

Season with pepper, remove the bay leaf and serve with parsley and bread.

Before you serve

Cooking notes & good-to-know answers.

Small details for confident timing, useful swaps, and safer leftovers.

Cooking notes

Cut the beef small so it becomes tender in the time.

Soup mix thickens the soup as it cooks; stir now and then so it does not stick.

Cool leftovers quickly, cover and refrigerate them within two hours, and eat them within three days.

It freezes well for up to three months.

Good to know

Yes. Brown the beef and vegetables first, then cook everything on low for 7 to 8 hours.
A dried mix of pearl barley, split peas and lentils sold in South African supermarkets for soups and stews.
Yes. Brown 500 g mince, then simmer for 30 minutes before adding the potatoes.

About this recipe

A big pot of beef and vegetable soup with soup mix is a South African winter standby: cheap stewing beef, everyday vegetables and a handful of barley and lentils that make it a meal.