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Good-For-The-Soul Beefy Vegetable Soup

Winter makes us crave warm and cozy comfort food. This soup recipe ticks all the boxes. Simple. Made with Whole Foods. Warming. Wholesome. Comforting. What more could you ask for. This meal-in-a-bowl style dish pairs beautifully with a piece of our freshly baked artisan breads and uses some of the beautiful hand butchered meats from our supplier and friend- David's Larder, organic herbs from Chef's Choice, and the freshest and best produce from JD Providore!

This recipe doubles well and also freezes well if you are looking for time saving hacks!

What You Need:

  • glug of olive oil

  • 2 carrots

  • 2 celery stalks(reserve celery leaves for garnish)

  • 1 large onion

  • 1/2 kg beef mince

  • 2 medium potatoes

  • 1 jar of passatta or tin of tomatoes or pack of cherry tomatoes (diced)

  • 6 cups beef broth

  • 2 bay leaves

  • 1 tsp thyme leaves

  • 1 generous tsp black pepper

  • Salt to taste

  • Small splash of any wine (optional)

  • Parmesan cheese to serve (optional)

What To Do:

  1. Chop all veggies into similar bite sized pieces.

  2. In very large soup pot or dutch oven, sauté onions in olive oil until slightly translucent. Add the beef mince and cook until browned.

  3. Add carrots and celery to the pot, cooking until slightly softened. Then add stock, potatoes, herbs and tomatoes.** (** if using cherry tomatoes- sauté with the carrots and celery- ensuring they break down a bit).

  4. Bring to a boil then reduce to simmer for 15- 20 minutes until potatoes are soft.

  5. Adjust seasoning to taste (this soup loves black pepper). Add additional water or stock if more liquid is desired. Adding a splash of red or white wine to the boiling soup will add a deeper flavour base.

Serve piping hot with fresh bread a sprinkle of parmesan cheese and diced celery leaves. Cuddle up with your loved ones knowing you are feeding your them a warm and wholesome meal.


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