Chunky beef, bean and broccoli soup

There's nothing more comforting than homemade soup and this one is a protein-rich bowl of goodness.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Chunky beef, bean and broccoli soup
  • 1 tablespoon extra virgin olive oil
  • 350 gram beef chuck steak, trimmed, sliced
  • 2 bacon rashes, chopped
  • 1 medium brown onion, finely chopped
  • 2 clove garlic, crushed
  • 4 cup beef stock
  • 400 gram canned diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1 medium head broccoli, cut into florets
  • 400 gram butter beans, rinsed, drained
  • basil leaves, grated parmesan, to serve


Chunky beef, bean and broccoli soup
  • 1
    In large, heavy-based saucepan, heat oil on high. Brown beef for 2-3 minutes, stirring. Remove from pan.
  • 2
    Using same pan, reduce heat to medium. Saute bacon and onion for 2-3 minutes. Add garlic and cook for 1 minute, stirring.
  • 3
    Return beef to pan with stock, tomatoes and oregano. Bring to boil on high. Reduce heat to low. Simmer, covered, for 1 hour until beef is tender.
  • 4
    Add broccoli and beans to pan. Simmer for a further 4-5 minutes until broccoli is tender. Season to taste. Sprinkle with basil and parmesan to serve.


Use gravy beef or diced lamb in place of chuck if liked. If you like a touch of heat, add a sprinkling of dried chilli flakes with the garlic in step 2.

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