Beefy Vegetable Soup
Recipe by Chef Michael Williams
Michael Williams

Beefy Vegetable Soup

  • Prep time 20 mins

This is a simple yet delicious broth soup. Yummy vegetables and stir-fry beef in broth. It has an elegant presentation and is great for an appetizer. It can easily become a meal on its own with some added grains. See the variations for ideas.



  1.  Preheat a large pot on medium-high heat. Add 1 tablespoon of the oil and the onions, red pepper and bok choy. Sauté until lightly browned, stirring frequently. Remove from pot and set aside.
  2.  Now add mushrooms, garlic and 2 tablespoons of the beef stock to the pot and sauté until lightly browned, stirring frequently.
  3.  Add the onions, pepper and bok choy back to the pot and add the rest of the beef broth and set aside.
  4.  Pre-heat a large frying pan on medium-high heat. Add the second tablespoon of canola oil and the stir-fry beef and sauté until lightly browned on all sides. Season with salt and pepper and then add to the soup pot.
  5.  Now heat the soup and simmer for 6-8 minutes, taking care not to boil. Season with salt and pepper, serve and enjoy.


  • Try playing with some different spices such as coriander, cumin or chilli powder to make this soup a little different.
  •  Switch up the veggies…zucchini, bean sprouts or broccoli all work great.
  •  Try using your favourite grain to make this soup a little healthier. Add 1 cup of cooked quinoa, barley or brown rice just before serving.

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