Vegetable beef soup

Brown diced stewing beef in a little oil, then soften onion, carrot and celery. Add stock, chopped tomatoes, potatoes and herbs; simmer gently for about 1½–2 hours, until the beef is tender, adding quicker-cooking vegetables near the end.

Carrot, celery, onion and potato make a sturdy base; green beans, peas, cabbage and sweetcorn are also common additions. Add frozen peas or sweetcorn for the final few minutes so they stay bright and tender.

Cool it promptly, transfer it to a covered container and refrigerate for up to three days. Reheat only the portion you need until steaming hot throughout.

Yes. Freeze it in meal-sized airtight containers for up to three months, leaving a little room for expansion. Thaw in the fridge overnight and reheat until steaming; potatoes may become softer after freezing.

Crusty bread, a bread roll or savoury dumplings are classic accompaniments. For a more filling meal, serve it with a cheese toastie or a simple green salad.

Vegetable beef soup centres on beef and mixed vegetables, while beef barley soup includes barley, which thickens the broth and gives it a chewy texture. Beef barley soup has 45 kcal per 100 g, compared with 44 kcal in vegetable beef soup.

A typical serving of 292 g provides 18 g of protein. The amount in a bowl can differ with the balance of beef, vegetables and broth.

It contains 376 mg of sodium per 100 g, so a full bowl can add up. To make homemade soup less salty, use unsalted stock and season it after the beef and vegetables have simmered.