You’ll need the largest stockpot you’ve got to make this nutritious and tasty soup. A bit of everything goes in here and you can take it straight to the table as a complete meal with your favourite bread. You could leave out the meat and use just vegetables, if you like, adding a couple more varieties. I use very lean beef here but, if you like the taste of the fat, make sure you buy a good piece of meat and don’t trim it. Keep the cut-up potatoes in a bowl of cold water or cut them up later while the soup is cooking, as they only need to go in for the last 40 minutes. This is an abundant amount of soup that will serve many and still give you leftovers and enough time the next day to make a cake.