Winter is stew and soup time – slow cooked. There are few things more comforting than entering a house in winter and being hit by the smell of soup or stew. That’s what makes a house a home!
I grew up with this beef and vegetable soup. My mother made it often during winter and I am of the opinion that every person should know how to make beef and vegetable soup. I like to use a pretty traditional collection of veggies, but you can leave some out or replace it with others. Spinach and butternut cold work just as well. A good friend of mine likes adding cabbage to her soup.
Soup is a versatile dish and it’s a forgiving dish – you can use just about any left-over vegetables! The initial preparation of the vegetables takes some time, but it doesn’t require a lot of attention, once it’s in the pot! Most soup can be frozen, too.
Soup can be simple, like this Beef and vegetable soup or this sweet potato and coriander soup. It can also be stylish and pretty like this creamy butternut soup with stuffed rice balls or this Mexican soup with tacos. This bacon, avo and feta soup is simply one of the best soups!
This is a thick and chunky soup; you can cut the vegetables into smaller pieces, if you prefer. Add 500ml extra water for a thinner soup.
There’s a Spanish proverb that goes: “Of soup and love, the first is best”. I concur.
I hope this soup will warm your home and your heart!
- 800g beef shin
- 2l water
- 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 x 410g tin tomatoes
- 80ml chopped fresh parsley
- Spaghetti broken into small pieces
- 2 bay leaves
- Salt and pepper to taste
- 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.