Chunky tomato and beef soup

Photo by Mitch Mandel

Filling but not too rich, this is ideal after a tough run, when you need to refuel but don’t want a heavy meal.


Chunky tomato and beef soup

Serves 6

450g lean steak mince

1 tbsp canola oil

1 onion, diced

1 carrot, diced

2 cloves garlic, minced

950ml beef stock

2 tins (400g each) chopped tomatoes

2 tbsp Worcestershire sauce

½ tsp dried thyme

100g macaroni

¼ tsp salt

¼ tsp ground black pepper

2 tbsp grated Parmesan


1/ Heat a large pot over a medium heat. Add the mince and cook for three minutes or until browned.

2/ Transfer to a bowl and set aside. Add the oil, onion and carrot to the pot. Cook for four mins or until softened.

3/ Add the garlic and cook for 30 seconds. Add the stock, Worcestershire sauce, tomatoes, beef and thyme. Raise heat to high and bring soup to a boil.

4/ Add the pasta. Reduce heat and simmer for eight minutes or until the pasta is tender. Add salt and pepper. Ladle into bowls. Serve with a sprinkling of Parmesan.


Recipe taken from Runner’s World: Meals on the Run (Rodale).