Name: Beef, Mixed Bean and Spinach Soup with Poached Egg
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 eggs; 3 cups reduced salt beef stock; 1 cup water; 200 g lean beef, thinly sliced; 1 cup mixed vegetables (carrot, celery, onion, leek, parsnip) chopped into small dice; 1 can (400g) three bean mix (no added salt); 4 cups baby spinach leaves, washed; 2 tbsp chopped parsley; Freshly ground pepper

8 eggs
3 cups reduced salt beef stock
1 cup water
200 g lean beef, thinly sliced
1 cup mixed vegetables (carrot, celery, onion, leek, parsnip) chopped into small dice
1 can (400g) three bean mix (no added salt)
4 cups baby spinach leaves, washed
2 tbsp chopped parsley
Freshly ground pepper

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Place beef into a saucepan, add stock and simmer until almost tender then add the vegetables
Drain and rinse the beans well under running water before adding to the stock. Bring back to a boil
Add the spinach, simmer for one minute and season with pepper
Poach the eggs and set aside
Place into bowls, add the egg and garnish with parsley, seasoning with freshly ground pepper

Tips & Hints:

Cooking tips: Use cheaper cuts of beef, which tend to have more flavour but do take longer to cook, and use a pressure cooker to speed up the process.
Serve with: Crusty toasted bread or garlic or herb bread.

Place beef into a saucepan, add stock and simmer until almost tender then add the vegetables
Drain and rinse the beans well under running water before adding to the stock. Bring back to a boil
Add the spinach, simmer for one minute and season with pepper
Poach the eggs and set aside
Place into bowls, add the egg and garnish with parsley, seasoning with freshly ground pepper

Tips & Hints:

Cooking tips: Use cheaper cuts of beef, which tend to have more flavour but do take longer to cook, and use a pressure cooker to speed up the process.
Serve with: Crusty toasted bread or garlic or herb bread.

Place beef into a saucepan, add stock and simmer until almost tender then add the vegetables
Drain and rinse the beans well under running water before adding to the stock. Bring back to a boil
Add the spinach, simmer for one minute and season with pepper
Poach the eggs and set aside
Place into bowls, add the egg and garnish with parsley, seasoning with freshly ground pepper

Tips & Hints:

Cooking tips: Use cheaper cuts of beef, which tend to have more flavour but do take longer to cook, and use a pressure cooker to speed up the process.
Serve with: Crusty toasted bread or garlic or herb bread.

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