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Thick beef and vegetable soup

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 11
Servings 8


  • 30
    sunflower oil
  • 1
    meaty beef bones
  • 2
    onions, chopped
  • 2
    celery sticks, chopped
  • 1
    x 400 g can chopped tomatoes
  • 2
    beef or vegetable stock
  • 1
    sprig thyme
  • 50
    freshly chopped parsley
  • 1
    turnip, cubed
  • 500
    mixed, chopped vegetables
  • 100
    barley or red lentils


Heat the oil in a large saucepan.
Add the bones and brown on both sides. Remove from the saucepan and set aside.
Add onions and chopped celery, and fry for two minutes.
Add the tomatoes and beef or vegetable stock.
Add thyme sprig and chopped parsley.
Return the bones to the saucepan, bring to the boil, reduce heat and simmer for about two hours.
Add the turnip, mixed vegetables and barley or red lentils.
Simmer for a further 30 minutes.
Remove the bones, pull off the meat and return it to the soup.

Read more on: soup  |  beef  |  sauté

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