Hearty Beef and Garden Vegetable Soup
with Cheesy Garlic Bread- Soy
- Sulphites
- Wheat
- Barley
- Milk
Nothing says cooler weather than a bowl of soup! Hearty and packed with veggies, this soup will warm from the inside out. The garlic cheese toasts are perfect dippers.
Ingredients
250 g
Ground Beef
1 tbsp
Beef Stock Powder
(Contains: Soy, Sulphites)
2 tbsp
Tomato Sauce Base
1 unit(s)
Carrot
113 g
Sugar Snap Peas
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
300 g
Yellow Potato
30 g
Garlic Spread
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Yellow Onion
1.5 tsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Peel, then cut carrot into 1/4-inch half-moons. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Heat a large pot over medium-high heat. When hot, add half the garlic spread and 1/2 tbsp (1 tbsp) oil. Swirl the pot to melt. Add carrots and onions. Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Transfer to a plate.Meanwhile, trim and halve peas.
Add beef to the same pot (from step 2). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. (TIP: Carefully, drain off extra fat, if desired.)Add tomato sauce base and soy sauce. Cook, stirring often, until meat is coated, 1-2 min.
Return veggies to the pot and sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined, 30 sec. Add 2 cups (4 cups) water and beef stock powder.Bring to a boil over high. Once boiling, reduce heat to medium-high. Cook, stirring occasionally, until broth thickens slightly, 6-7 min. Add sugar snap peas. Cook, stirring often, until peas are tender-crisp, 2-3 min. Season with salt and pepper, to taste.
Meanwhile, halve rolls, then arrange on a parchment-lined baking sheet. Arrange on an unlined baking sheet, cut-side up. Divide remaining garlic spread over buns, then sprinkle over half the Parmesan cheese. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
Stir roasted potatoes into soup. Divide soup between bowls. Sprinkle over remaining Parmesan.Serve with cheesy garlic rolls alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the hearty, tasty soup, though some found it a bit bland. Adding lime juice or using beef broth instead of water boosted flavour.
- Ease of prep: The recipe was easy to follow, with clear instructions for a satisfying meal perfect for cold weather.
- Suggestions: Consider adding more liquid for a soupier consistency. Some preferred shelled peas over whole ones, and adding celery enhanced the dish.
- Portions: The recipe generously fed 4-6 people, with many reporting leftovers. Some wished for more garlic bread, suggesting one bun per person.
- Texture: Several noted it was more like a stew than a soup, with a thick, filling consistency.
