This is a fantastic recipe, one that includes loads of vegetables. Onion, leeks, carrots, and celery are all called for in this recipe, and you can even add in as many more vegetables as you like as well. It is a delicious dish that is great for entertaining, and the best part is that you can make as much of it as you like because you can save the leftovers and reheat them at a later date.

If you have children this is a great idea to use to pack for lunches, just pour some soup into a thermos which will help keep it warm and off they go.

Ingredients (Serves 4)

• 60 g pearl barley
• 1.2 liters fresh beef stock
• 1 tsp dried mixed herbs
• 225 g lean rump or sirloin beef
• 1 large carrot, diced
• 1 leek, shredded
• 1 medium onion, chopped
• 2 sticks celery, sliced
• salt and pepper
• 2 tbsp fresh parsley, chopped to garnish
• crusty bread to serve

1. Place the pearl barley in a large saucepan. Pour over the stock and add the mixed herbs. Bring to the boil, cover and simmer for 10 minutes.
2. Trim any fat from the beef and cut the meat into thin strips.
3. Skim away any scum that has risen to the top of the stock.
4. Add the beef, carrot, leek, onion and celery to the pan. Bring back to the boil, cover and simmer for about 20 minutes or until the meat and vegetables are just tender.
5. Skim away any remaining scum that has risen to the top of the soup with a flat ladle. Blot the surface with absorbent kitchen paper to remove any fat. Season with salt and pepper to taste.
6. Ladle the soup into warm bowls and sprinkle with freshly chopped parsley. Serve accompanied with plenty of crusty bread.

“This soup is just as delicious made with lean lamb. A vegetarian version can be made by omitting the beef and beef stock and using vegetable stock instead. Just before serving, stir in 175 g fresh bean curd, drained and diced. An even more substantial soup can be made by adding other root vegetables such as swede or turnip”.

Most soups have high nutritional value, but if you are really looking for a soup that is going to be hearty and good for you, then you will want to try the beef, water chestnut and rice soup recipe. Although it turns out tasting like a gourmet meal, you only need a few basic ingredients and a couple hours to prepare this dish.

The nutritional value of this soup is very high, especially if you use fresh ingredients. It is a great soup to serve for lunch or dinner.

Ingredients (Serves 4)

• 350 g lean beef
• 1 liter fresh beef stock
• 1 cinnamon stick, broken
• 2 star anise
• 2 tbsp dark soy sauce
• 2 tbsp dry sherry
• 3 tbsp tomato puree
• 115 g water chestnuts, drained and sliced
• 175 g cooked white rice
• 1 tsp zested orange rind
• 6 tbsp orange juice
• salt and pepper
• strips of orange rind and 2 tbsp snipped chives to garnish

1. Carefully trim away any fat from the beef. Cut the beef into thin strips and then place into a large saucepan.
2. Pour over the stock and add the cinnamon, star anise, soy sauce, sherry, tomato puree and water chestnuts. Bring to the boil, skimming away any surface scum with a flat ladle. Cover the pan and simmer gently for about 20 minutes or until the beef is tender.
3. Skim the soup with a flat ladle to remove any scum again. Remove and discard the cinnamon and star anise. Blot the surface with absorbent kitchen paper to remove any fat.
4. Stir in the rise, orange rind and juice. Season with salt and pepper to taste. Heat through for 2 to 3 minutes before ladling into warm bowls. Serve the soup garnished with strips of orange rind and snipped chives.

“Omit the rice for a lighter soup that is ideal starter for an Oriental meal of many courses. For a more substantial soup that would be a meal in its own right, add diced vegetables such as carrots, bell pepper, sweetcorn or courgette”.

There are some great soups out there, but if you want one that is really filling and hearty, then you definitely are going to want to try the chicken and asparagus soup recipe. All you need is some fresh asparagus, chicken stock, garlic, and a few other tasty ingredients, and in no time at all you will be able to whip up a delicious batch of chicken and asparagus soup.

This soup is not only savory but very healthy for you as well, as it is full of lean meat and vegetables.

Ingredients (Serves 4)

• 225 g fresh asparagus
• 850 ml fresh chicken stock
• 150 ml dry white wine
• 1 sprig each fresh parsley, dill and tarragon
• 1 garlic clove
• 60 g vermicelli rice noodles
• 350 g lean cooked chicken, finely shredded
• 1 small leek
• salt and white pepper

1. Wash the asparagus and trim away the woody ends. Cut each spear into pieces 4 cm long.
2. Pour the stock and wine into a large saucepan and bring to the boil.
3. Wash the herbs and tie them with clean string. Peel the garlic clove and add, with the herbs, to the saucepan together with the asparagus and noodles. Cover and simmer for 5 minutes.
4. Stir in the chicken and plenty of seasoning. Simmer gently for a further 3 to 4 minutes or until heated through.
5. Trim the leek, slice it down the center and wash under running water to remove any dirt. Shake dry and shred finely.
6. Remove the herbs and garlic and discard.
7. Ladle the soup into warm bowls, sprinkle with shredded leek and serve at once.

Variation

You can use any of your favorite herbs in this recipe, but choose those with a subtle flavor so that they do not overpower the asparagus. Small, tender asparagus spears give the best results and flavors.

“Rice noodles contain no fat and are an ideal substitute for egg noodles.”