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Cal Smart Harvest Beef Soup
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Cal Smart Harvest Beef Soup

Cal Smart Harvest Beef Soup

with Hearty Vegetables

As the weather gets a little colder, nothing is better than a hearty soup to warm the soul! Packed with seasonal veggies in a savoury, aromatic broth, this soup will be just the thing to hit the spot!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

One Pan
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

250 g

Ground Beef

113 g


2 unit

Garlic, cloves

56 g

Green Cabbage, shredded

2 tbsp

Smoked Paprika-Garlic Blend

230 g

Russet Potato

2 unit

Beef Broth Concentrate

370 mL

Crushed Tomatoes

7 g


160 g

Sweet Bell Pepper

2 tbsp

Tomato Sauce Base

Not included in your delivery

0.56 tsp


0.56 tsp


½ tbsp



Nutrition Values

Calories530 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate51 g
Sugar15 g
Dietary Fiber9 g
Protein32 g
Cholesterol75 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups



Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Core, then cut peppers into 1/2 inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.

Cook beef

Heat a large pot over medium heat. When hot add 1/2 tbsp oil (dbl for 4 ppl), then beef, mirepoix, garlic and Smoked Paprika-Garlic Blend. Season with salt and pepper, then cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**

Cook veggies

When beef is cooked through, add tomato sauce base, cabbage, peppers and potatoes to the pot. Cook, stirring often, until cabbage and peppers are slightly softened, 3-4 min.

Start soup

Stir in broth concentrate, crushed tomatoes and 2 cups water (dbl for 4 ppl). Season with 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4 ppl). Bring to a boil, then reduce heat to medium. Cook until potatoes are softened and liquid is reduced slightly, 10-12 min.

Finish and serve

Divide soup between bowls. Sprinkle parsley over top.