Beef, Vegetable & Soya Bean Soup - 5 servings


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Italian Chicken and Soya Bean Soup

Roasted Butternut & Soya Bean Soup


500g stew beef, cut into cubes

1 tsp. garlic, crushed

Salt and pepper to taste

2 carrots, sliced

2 tinned chopped tomatoes

Oil for frying

1 red pepper, cubed

1L beef stock

50g snap peas, sliced

5g tomato paste

½ onion, chopped

160g OJA! Dry Roasted Soya Beans


  1. Soak the OJA! Dry Roasted Soya Beans in boiling water for 20 minutes, drain the excess water and set aside.
  2. Season the cubed beef with salt and pepper.
  3. In a large saucepan, over a high heat, heat the oil and fry the garlics and onions until translucent.
  4. Add the red pepper and snap peas and fry for 1 minute before adding the beef and frying until browned.
  5. Add the tomato paste and fry for a further 2 minutes, before adding the tinned tomatoes and beef stock.
  6. Add the OJA! Dry Roasted Soya Beans and cover the pot, allowing to simmer for 1 hour.
  7. Remove the lid and allow the liquid to reduce slightly.
  8. Season and serve warm.


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