Chunky Beef and Vegetable Soup with Chutney

This hearty and satisfying soup packed with vegetables, beans, and beef is topped with Maazah Chutney for a fresh, bright flavor.

Chunky Beef and Vegetable Soup with Chutney


2 tablespoons olive oil

1 ½ pounds Peterson Meats dry-aged Limousin beef top round steak, cut  into 1/2-inch pieces

½ teaspoon salt

¼ teaspoon pepper

1 medium onion, chopped

2 teaspoons original Grlk Lebanese garlic spread

½ cup red wine (or reduced beef broth)

5 cups beef broth

½ cup North Bay Trading Co. 32-Bean & 8-Vegetable Dry Soup Mix from the bulk aisle

Maazah Chutney for serving


  1. In a 4-quart Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sprinkle beef with salt and pepper. Cook beef about 5 minutes, stirring occasionally until browned; drain. Set beef aside.
  2. In the same Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add onions; cook and stir until onions are tender. Add garlic spread and cook an additional 1 minute.
  3. Add the wine, stirring to loosen browned bits from bottom of the pan. Stir in broth and dry soup mix. Bring mixture to a boil and cook 5 minutes. Reduce heat to medium-low; add in reserved beef. Cover and cook 2 to 2 1/2 hours or until the beans are tender.
  4. Serve with Mazzah Chutney spooned over the top.

Makes: 4 servings (1 1/2 cups each)