Category,

The dried soup mix in this recipe is made up of dried lentils, barley and split peas. These bulk up the soup, while the mince gives it a delicious meaty flavour. A nutritious soup to feed many mouths.


Serving size
Serves 8 – 10
Ingredients
1 tbsp (15 ml) sunflower oil
250 g lean beef mince
1 large onion, chopped
1 clove of garlic, finely chopped
1 tbsp (15 ml) paprika
2 tsp (10 ml) ground coriander
1 tbsp (15 ml) dried mixed herbs
1 tbsp (15 ml) Worcestershire sauce
2 large tomatoes, chopped
3 potatoes, cubed
4 carrots, grated
3 celery stalks with leaves, roughly chopped
4 cups (1 litre) Homemade stock or water with 2 tbsp dried mixed herbs (see tip)
8 cups (2 litres) water
½ x 500 g packet dried soup mix
2 tsp (10 ml) sugar
2 tsp (10 ml) garam masala
lemon juice and black pepper to taste
fresh herbs and lemon wedges, to serve
Method

1. Heat half the oil in a large pot and fry mince until golden brown. Spoon mince out and drain off any excess fat.
2. Add rest of the oil and fry onion and garlic in the same pot with paprika, coriander and herbs.
3. Add mince and Worcestershire sauce and simmer for 10 minutes. Add remaining ingredients, except the garam masala, lemon juice and pepper. Stir well.
4. Simmer, with a lid, over a low heat for about 2 hours or until the soup mix is cooked and the soup is thick. Stir every now and then and add a bit more stock or water if necessary.
5. Add the remaining ingredients, Sprinkle with fresh herbs and serve warm with lemon wedges.

Tips

1. Make your own Homemade chicken stock. See recipe here.
2. Enjoy leftovers for lunch the next day, or freeze for another meal.
3. Pea soup: Replace soup mix with dried split peas.
4. Stir in thinly shredded cabbage or spinach at the end of the cooking time.

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Ingredients

Serving size
 Serves 8 – 10
Ingredients
 1 tbsp (15 ml) sunflower oil
 250 g lean beef mince
 1 large onion, chopped
 1 clove of garlic, finely chopped
 1 tbsp (15 ml) paprika
 2 tsp (10 ml) ground coriander
 1 tbsp (15 ml) dried mixed herbs
 1 tbsp (15 ml) Worcestershire sauce
 2 large tomatoes, chopped
 3 potatoes, cubed
 4 carrots, grated
 3 celery stalks with leaves, roughly chopped
 4 cups (1 litre) Homemade stock or water with 2 tbsp dried mixed herbs (see tip)
 8 cups (2 litres) water
 ½ x 500 g packet dried soup mix
 2 tsp (10 ml) sugar
 2 tsp (10 ml) garam masala
 lemon juice and black pepper to taste
 fresh herbs and lemon wedges, to serve

Directions

Method
1

1. Heat half the oil in a large pot and fry mince until golden brown. Spoon mince out and drain off any excess fat.
2. Add rest of the oil and fry onion and garlic in the same pot with paprika, coriander and herbs.
3. Add mince and Worcestershire sauce and simmer for 10 minutes. Add remaining ingredients, except the garam masala, lemon juice and pepper. Stir well.
4. Simmer, with a lid, over a low heat for about 2 hours or until the soup mix is cooked and the soup is thick. Stir every now and then and add a bit more stock or water if necessary.
5. Add the remaining ingredients, Sprinkle with fresh herbs and serve warm with lemon wedges.

Tips

1. Make your own Homemade chicken stock. See recipe here.
2. Enjoy leftovers for lunch the next day, or freeze for another meal.
3. Pea soup: Replace soup mix with dried split peas.
4. Stir in thinly shredded cabbage or spinach at the end of the cooking time.

2

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Vegetable soup with mince