Home Cook With Me Hearty Winter Soup Recipe

Hearty Winter Soup Recipe

by Evenes Ruth Mafupa
hearty beef soup

This low carb soup is a must have especially in the cold winter months. I know it’s not only me who feels extra hungry in winter. And preparing something from scratch every time you need to eat is not great. If you have kids on school holidays, you need a quick, reliable and affordable strategy to feed them. This soup, comes in very handy.

hearty beef soup
hearty beef soup

I made a lot of soup. Watch the video and you will know I am not joking. You don’t have to make as much as I did if you are not about to feed the whole town. So, please, use the recipe below. The one I made is for a whole battalion. Not kidding.


hearty beef soup

Best hearty beef soup for winter

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 220 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g beef preferably with a lot of bones
  • 1 cup chopped leeks
  • 1 cup celery. Chopped
  • 1 cup peeled and chopped radishes
  • 1 cup carrots, peeled and diced
  • 1 cup peeled and chopped sweet potatoes
  • 1 cup bell peppers of choice
  • 1 cup lentils
  • 1 cup chickpeas
  • 1 Tbs Rosemary,
  • 1 Tbs garlic, chopped
  • 1 tsp cayenne pepper
  • 1 Tbs sage
  • 2 Tbs parsley
  • 1 Tbs corn starch
  • 1 Tbs Robertson roast potato spice
  • 1.5 liters of boiling water
  • Salt to taste


I prefer to cook the lentils and chickpeas separately. That way, the lentils do not overcook and the chickpeas cook to perfection. So, let us start with that.

  1. Wash and cook the chickpeas in a small pot until just tender
  2. While the chickpeas are cooking, wash and cook the lentils in another pot as well until just tender.
  3. In the main pot, add 2 Tbs of cooking oil and stir fry the beef until brown.
  4. Add the other ingredients, i.e. leeks, radishes, parsley, celery, carrots, sweet potatoes, all the spices etc. to the pot one by one while stirring.
  5. Let cook for 5 minutes.
  6. when the chickpeas and lentils are done cooking, remove from the heat and drain any excess water. Rinse them to remove any starch from them as well.
  7. Add the lentils and chickpeas to the main soup and stir to mix everything together.
  8. Add the water (boiling water so that it does not slow down the cooking process)
  9. Close the pot and let cook on low heat for 2 hours (slow cook)
  10. Add the corn starch dissolved in a bit of water to the soup to thicken further.
  11. Let simmer for 5 minutes.
  12. Serve while hot.

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