Meat Soup with Vegetables

This soup is not only fantastically tasty, but very easy to make and you don’t have to weigh and measure anything!

Ingredients:

1 – 1 ½  kilos beef, preferably with bone

2 carrots grated

½ bunch celery chopped

1 bunch spinach chopped

1/2 bunch chards chopped

1 cup cabbage chopped

1 cup leeks chopped

1 onion chopped

1 cup peas frozen

1 cup corn frozen

Some parsley

2 cups broccoli (or one cup broccoli and 1 cup cauliflower) chopped

1 grated zucchini

Salt, pepper

A handful barley and/or a handful cracked wheat, and/or buckwheat.

 

Directions:

Place the beef in a pot with cold water to boil. Remove the foam that collects on top of the water. Add some salt and pepper and simmer the meat for about 2 – 3 hours. By that time the meat is falling off the bones. Remove the meat and bones from the pot and keep them in a bowl. You could strain the stock in case there are any small bones left behind.

Now place all the vegetables and the barley or whatever you are using in the pot. Simmer for about 20 minutes to half an hour.

In the meantime remove the bones and chop up the meat. Put it back in the pot and let everything simmer. When everything is done, taste and adjust seasonings and remove the pot from the fire. Your soup is ready!

Notes:

You can use any part of the beef that you like, but make sure there is a nice bone as well. This is what gives the extra taste to your soup.

Some people, especially children don’t like broccoli and cauliflower, but you can disguise them in the soup and they won’t realize that they are eating them. You can lightly boil broccoli and cauliflower, mash them and then freeze them in portions in freezer bags. When you make the soup, you can add the mashed, frozen broccoli or cauliflower and nobody will be the wiser.