Beef and Vegetable Soup
A steaming bowl of beef and vegetable soup that tastes of lazy Sundays and childhood kitchens: tender simmered beef, sweet root vegetables and the unmistakable aroma of lovage and fresh parsley. The recipe couldn't be simpler, but it does ask for a little patience. And it pays off: after just under two hours you're rewarded with a deep, robust broth that warms and satisfies. Perfect as a main or as an elegant starter when you have guests.
Ingredients
- 500 g beef for stewing, with bone, shin or short rib work well
- 2.5 l water
- 1 large leek
- 4 large carrots
- 150 g celeriac, or 2-3 celery sticks
- 500 g potatoes
- 0.5 bunch fresh parsley
- 2 tbsp chopped lovage, or a little celery leaf plus flat-leaf parsley
- salt and freshly ground pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 6 Servings |
|---|---|---|
| Calories | 280 kcal | 1,680 kcal |
| Carbohydrates | 24 g | 144 g |
| Protein | 22 g | 132 g |
| Fat | 9 g | 54 g |
| Fibre | 4 g | 24 g |
| of which sugar | 5 g | 30 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Put the beef and bone into 2.5 litres of water and simmer over medium heat for 1.5 hours.
- Meanwhile, peel the carrots, celeriac and potatoes and cut them into bite-sized pieces. Slice the leek into rings.
- After 1.5 hours, lift the meat out of the broth and cut it into pieces.
- Return the meat to the broth along with the chopped vegetables and the lovage, then simmer gently for a further 30 minutes.
- Season the soup with salt and freshly ground pepper, scatter over the fresh parsley and serve.
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Nutrition facts per serving (estimate)
| Calories | 280 kcal |
|---|---|
| Carbohydrates | 24 g |
| Protein | 22 g |
| Fat | 9 g |
| Fibre | 4 g |
| of which sugar | 5 g |
Frequently asked questions
Is this a beef soup or a beef stew?
It's both. Serve it as a clear soup, or load it up with plenty of vegetables and potatoes for a hearty beef stew.
Which cut of beef works best?
Stewing beef on the bone, such as shin or short rib, gives the richest flavour and turns wonderfully tender.
How long does the beef need to cook?
Simmer it gently over a low heat for about 1.5 to 2 hours, until it's tender.
Can I freeze the soup?
Yes, freeze it in portions. It often tastes even better reheated.
Does this recipe work for a lower-carb way of eating?
Yes, it's built around plenty of vegetables and lean beef. If you want to keep the carbs really low, simply cut back on the potatoes.
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