Beef Stock, Seasonal Vegetables & Beans

Do you still have some vegetables left? Soup is always a great solution! Yesterday I made these Chicken Cabbage Rolls and I still had some cabbage leaves left. So I decided to make this beef stock, beans and cabbage soup. Delicious, nutritious and tasty! Tip: I always add some ketchup to the stock to add the sweet and sour component!

Beef Soup, Savoy Cabbage & Beans

Servings 4 servings
Prep Time 30 minutes


  • Cooking pan


  • 1 liter Beef Stock or use a jar beef stock (diluted with water)
  • 2 Spring Onions
  • 1 Bay Leaf
  • 250 gram Beans cooked
  • ½ Dried Chili or fresh
  • 2 tbsp Ketchup
  • Seasonal Vegetables like savoy cabbage, peas or cauliflower


  • Cut the spring onions in rings.
  • Heat the stock and add the spring onions, bay leaf, ketchup and chili. Cook for 10 minutes.
  • Cut or tear the cabbage leaves in smaller pieces.
  • Add the beans and cabbage and cook for another 3 minutes. Then add the peas and cook for 2 minutes. Ready to serve!
Course: Lunch, Soup
Cuisine: Healthy
Keyword: Comforting

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