Beef & Vegetable Soup

Beef & Vegetable Soup

By Melanie Richardson

This may not be my prettiest meal but it’s one dear to my heart.

This is my late nanny’s recipe & it brings back all the feels.

Perfect for not just a winters night but also when you’re sick or just need a warm hug in the form of food.

All you need to do is whack all the ingredients in a pot & let the flavour gods do their thang!
  • 30g butter or 1 tbsp extra virgin olive oil
  • 2 x brown onions, diced finely finely 
  • 2 x garlic cloves, diced finely
  • 3 x carrots, diced in approx. 1cm chunks
  • 3 x parsnips, diced in approx. 1cm chunks
  • 1 x turnip, diced in approx. 1cm chunks
  • 1 x swede, diced in approx. 1cm chunks
  • 3 x celery sticks, sliced in in approx. 1cm chunks
  • 700g-1kg chuck or blade steak, diced in approx. 1cm chunks
  • 2L beef stock
  • 2L water
  • 1 x cup barley
  • Salt & pepper


  1. Sauté garlic & onion in butter or olive oil
  2. Fry off meat until just browned, set aside
  3. Add carrot, parsnip, turnip, celery and swede & sauté for 3 mins or so
  4. Add beef stock and water
  5. Add salt & pepper (to taste)
  6. Boil for 1 hour on medium-high heat (skim off any foam that forms on top)
  7. Add barley after 1 hour
  8. Boil for a further hour on medium-high heat
  9. Check beef is tender & season further if necessary.

Servings = 4

Calories = 554

Macros = P: 42g, C: 75g, F: 10g


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