Spicy Beef and Vegetable Soup

Spicy Beef and Vegetable Soup

Serves 8


1 tablespoon olive oil

3 large carrots, diced

1 large red capsicum, diced

1 yellow capsicum, diced

1 onion, diced

2 sticks celery, diced

3 cloves garlic, crushed

2 teaspoons ground cumin

2 teaspoons, paprika

½ teaspoon cayenne pepper (to taste)

500g low fat beef mince

400g can no added salt red kidney beans, drained, rinsed

2 x 400g cans crushed tomatoes

2 cups passata

2 cups reduced salt beef stock

2 cups water

Parsley and wholegrain bread to serve



  1. Heat olive oil in a large saucepan over medium-high heat. Add diced vegetables and garlic, cook stirring often until onion is tender.
  2. Add spices, cook stirring until fragrant, 2-3 minutes
  3. Add beef mince to pan; cook, stirring until mince in brown. Add beans, tomatoes, passata, stock and water. Bring to the boil and simmer, uncovered, stirring occasionally, for about 20 minutes or until the vegetables are tender
  4. Ladle into bowls, top with chopped parsley and serve with wholegrain bread
  5. Freeze leftover soup in single serve size containers when cool, for an easy, healthy, super quick meal option.


Vegetarian – Use vegetable stock, omit the beef and add an extra can of red kidney beans

Gluten Free – Use a gluten free stock like Massel liquid stock