Simple soups: a recipe for Beef and macaroni soup

A meaty and comforting bowl of soup, ideal for a filling lunch or cosy supper curled up by the fire.

Ingredients (serves 6)

200g macaroni or your favourite pasta shape

½ tablespoon coconut oil

1 medium onion, peeled and chopped

3 garlic cloves, minced

200g streaky bacon, finely chopped

300g minced beef

1 red pepper, finely diced

200g mushrooms, finely chopped

1 bay leaf

1 x 400g tin tomatoes

1 tablespoon tomato purée

1 tablespoon Worcestershire sauce

500ml beef stock

Himalayan pink salt and freshly ground black pepper

Method

Fill a medium saucepan with water and a large pinch of salt. Cook the macaroni according to package instructions. Drain and put to one side.

In the same saucepan heat the coconut oil, add the onions and garlic and cook until the onions are soft and translucent. Add the bacon and fry for 2-3 minutes, then add the mince and cook until browned. Tip in the red pepper, mushrooms and bay leaf and continue cooking for 1 minute. Add the tinned tomatoes, purée, Worcestershire sauce and stock and bring the soup to the boil. Simmer for 20-30 minutes with the lid half on. Remove the bay leaf and give the soup a taste, adding salt and pepper if necessary.

Ladle into warmed deep soup bowls and serve garnished with freshly grated Parmesan cheese, chopped flat-leaf parsley and, if you fancy a little heat, some dried chilli flakes.

Nutritional info

Per serving: Calories 525 | Protein 25.8g | Carbohydrates 36.8g | Fat 31.5g | Fibre 3.8g

Find more of Beverley's simple soup recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.