Beef and vegetable soup

This old fashioned soup will be enjoyed by your whole family.
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Recipe from: 12 June 2015
Preparation time: 20 min
Cooking time: 2h


  • 800
    beef shin
  • 2
  • 4
    carrots, peeled and diced
  • 4
    potatoes, peeled and diced
  • 4
    leeks, sliced
  • 1
    onion, peeled and diced
  • 3
    cloves of garlic, peeled and chopped very finely
  • 2
    celery sticks with leaves, chopped
  • 1
    410g tin tomatoes
  • 80
    chopped fresh parsley
  • spaghetti broken into small pieces
  • 2
    bay leaves
  • salt and pepper to taste
Servings: Change Serving



Chop the meat into smaller pieces and place with the bones in a large pot. Add the water and let it stand for 30 minutes. Bring to the heat and add all the other ingredients. Simmer for 2 hours until the meat and vegetables are cooked through.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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