Beef and Veggie Soup



  • Cooking spray
  • 500g lean beef mince
  • 2 medium onions, diced
  • 3 -4 cloves of garlic, chopped
  • 4 celery sticks, diced
  • 2-3 medium carrots, diced
  • 2 x 400g cans diced tomatoes + 1 can water
  • 75g red lentils
  • 500g pumpkin, diced
  • 1 L beef stock
  • ½ cup peas
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 2 tsp dried mixed herbs
  • Salt and pepper to taste


Heat and spray a large non-stick pan over a moderate/high heat and lightly brown the mince.  Add prepared onion and garlic and cook for three minutes more.  Add all the rest of the ingredients, except the peas and salt and pepper.

Stir, bring to the boil, then turn down to a simmer for about 40 minutes, or until the veggies are soft and the lentils cooked.  Add the peas, bring to the boil and cook for a few more minutes.  Taste and season accordingly.