Chilli beef and bean soup

You can’t beat a bowl of nourishing soup. This recipe is quick, easy and inexpensive to make
Serves: 4
Prep time: 20 mins
Cooking time: 2 hrs
Total time: 2 hrs 20 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 1 tablespoon olive oil
    • 1 onion, peeled and chopped
    • 2 cloves garlic, peeled and crushed
    • 250g (8oz) stewing steak, cubed
    • Salt and freshly ground black pepper
    • 2 teaspoons mild chilli powder
    • ½ teaspoon ground cumin
    • 400g can chopped tomatoes
    • 1.25 litres (2 pints) hot beef stock
    • 350g (12oz) squash, peeled, deseeded and flesh chopped into 1cm (½in) cubes
    • 1 tablespoon balsamic vinegar
    • 400g can cannellini beans,drained
    • 1 tablespoon fresh chopped parsley (optional)


    1. Set the oven to Gas Mark 4 or 180°C. Heat the oil in a large, flame-proof casserole, add the onion and cook for a few minutes to soften, then add the garlic and stewing steak. Fry for 5 minutes to brown.
    1. Season and add the chilli powder and cumin. Stir into the meat and cook for a couple of minutes. Add the tomatoes, stock, squash and balsamic vinegar.
    1. Bring to the boil, cover and cook in the oven for 2 hours, until the meat is really tender.
    1. Stir in the beans and warm through on the hob. Serve sprinkled with parsley, if you like.

Nutritional information per portion

fat 6.0g saturates 1.5g calories 200(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.