Beef & Vegetable Soup

Ingredients

• 200g ground beef or small beef cubes
• 2 medium potatoes, diced small
• 2 medium carrots, diced small
• 3 cups low-sodium stock
• 1 tbsp olive oil
• 1/4 tsp dried mixed herbs

Method

1. 01

   Dice 200g lean ground beef or small beef pieces and peel and cube 2 potatoes and 2 carrots into small 1cm pieces.

2. 02

   Heat 1 tbsp olive oil in a large pot over medium heat. Add the beef and cook, breaking up any lumps, until completely browned.

3. 03

   Add the diced potato and carrot, along with 3 cups of no-salt-added beef or vegetable stock. Bring to a boil.

4. 04

   Reduce heat to a simmer, cover and cook for 25–30 minutes until all vegetables are completely tender.

5. 05

   Use the back of a spoon to mash some of the potato into the broth to naturally thicken the soup. Check all pieces are very soft before serving.

How to offer

Serve in small portions, cut into age-appropriate pieces. The soft vegetables and broth-coated beef are easy for 12-month-olds to manage. Family can add salt and pepper to their bowls at the table.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months.

Nutrition note

Excellent source of iron (highly bioavailable heme iron), zinc, protein, and B12. Contains selenium and B vitamins.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer