Beef & Vegetable Soup

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 1 tbsp oil
  • 350g rump steak, cut into 1 cm dice
  • 1 onion, diced
  • 1 carrot, cut into 1cm dice
  • 2 medium potatoes, cut into 1cm dice
  • 1L Campbell's Real Stock - Beef
  • 200g green beans, cut into 1cm lengths
  • 1 x 400g can cannellini beans, rinsed and drained
  • 1 x 420g can corn kernels, drained


  1. Heat oil in a large saucepan and cook steak for 3 - 4 minutes or until browned.

  2. Add onion and carrot and cook for 2 minutes. Add potatoes and Campbell's Real Stock, cover and bring to the boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

  3. Add green beans, cannelini beans and corn and cook a further 5 minutes.

  4. Serve with fresh crusty bread.


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