Beef and five vegetable soup

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Prep time:

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Serves: 12

By ReigateMum



  • 4 pints boiling water

  • 1 small cabbage finely shredded

  • 1 small cauliflower cut into small florets

  • 450g potatoes peeled and finely diced

  • 4 leeks cut into thin rings

  • 3 onions peeled and finely chopped

  • 450g carrot peeled and cut into thin strips

  • 2 beef stock cubes

  • 50g butter

  • 350g braising steak finely diced


  1. Melt the butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
  2. Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
  3. Return the meat to the pot.
  4. Dissolve the stock cubes in the water and pour over the meat and vegetables.
  5. Add the salt and pepper and simmer gently over a low heat for 1½ hours.
  6. Remove the soup from the heat if not needed immediately. To serve, bring to the boil and check the seasoning.
  7. The soup may be liquidised, then reheated for a smoother texture, if preferred.

Additional Information

  • beef

  • Soup

  • Main Course

  • Starter

  • Gluten Free

  • Nut Free

  • Egg Free

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