Thick beef and vegetable soup

Name: Thick beef and vegetable soup
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml sunflower oil; 1.00 kg beef bones; 2.00 onion chopped; 2.00 celery stalks chopped; 1.00 tinned tomatoes chopped; 2.00 Litres stock vegetable or beef; 1.00 fresh thyme sprig; 50.00 ml fresh parsley chopped; 1.00 turnips cubed; 500.00 g vegetables; 100.00 g barley or red lentils

8 servings

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Beef

By Food24 November 03 2009

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Ingredients (11)

30.00 ml	sunflower oil
1.00 kg	beef bones
2.00	onion — chopped
2.00	celery stalks — chopped
1.00	tinned tomatoes — chopped
2.00 Litres	stock — vegetable or beef
1.00	fresh thyme — sprig
50.00 ml	fresh parsley — chopped
1.00	turnips — cubed
500.00 g	vegetables
100.00 g	barley — or red lentils

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Method:

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.

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Comments 1

Kirk says:

11 months ago

The best beef and vegetable soup recipe. My family loves this soup…we make it every winter, and more than once in winter. It’s also incredibly easy to make.

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