Recipe: Veggie Beef Soup

I’m a soup lover and make a fresh batch most weeks so that I have it for lunches. This week I made a veggie beef soup. Soup is a great way for me to get in lots of veggies daily. Lots of veggies means lots of fibre.

Most ingredients are naturally gluten free. I used to add pearl/pot barley to this soup but barley is not gluten free so it just got eliminated. I do use Better than Bouillon stock which used to be labelled as gluten free, but that was removed because it is made in a facility that does have wheat stored there. So there is a chance it could be contaminated with gluten, so company does not guarantee it to be gluten free anymore. The beef one also has some yeast extract in it. I have tried it many times and it does not bother me, but you could use a gluten free broth if you want to.

Ingredients:

• 150 gm extra lean ground beef
• 2 carrots, chopped
• 2 or 3 potatoes, diced small
• handful of chopped frozen celery
• handful of frozen beans
• handful of frozen pean
• some frozen onions
• dollop of ketchup and honey mustard
• salt and pepper to taste
• 6 to 7 cups of boiling water

I use extra lean ground beef from the local butcher, which I boil in the stock. If you prefer you can brown the beef off in a fry pan first. Mix the Bouillon into hot water to ensure it dissolves. Into the 6 to 7 cups of stock add all the other ingredients. Bring to a boil, then reduce to a low heat and cook till beef is cooked and veggies are soft.

This soup portions out into storage jars for the fridge and it also freezes very well.

What is your favourite soup to have on chilly days?

Soup is always in season, find a delicious recipe that just might become your new favourite.