Because I cook the beef the day before I make the soup, it is a two-day cooking process. But, I usually cook enough beef to make the soup and have enough for 1 or 2 extra meals.

Simmer chicken, beef, or tomato broth ... Next, add enough liquid to make soup. This can be chicken or vegetable stock, a spoonful of bouillon, miso paste, or tomato paste mixed with water ...

Place the rib and brisket of beef in the stock ... until they have 'bite'. Add the soup noodles and cook according to instructions. Try to time the cooking of the pasta and asparagus pieces ...

Beef goulash is a main meal soup – a soup for heroes ... red pepper and garlic. Cook gently for about 10 minutes until they start to soften. Add the beef, paprika, caraway seeds, tomato purée ...

Continue to cook, stirring occasionally, until the beef is browned all over ... If desired, thin the soup by adding up to 1 cup hot water. Taste and season with salt and black pepper.

Mary Berry's beef stew is smart enough to serve for a dinner ... If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time. Add the button mushrooms and ...