Three hour vegetable soup recipe
Three Hour Vegetable Soup recipe
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|1 large can(s)||tomatoes with juice|
|700 g||lean beef, cubed|
|4 tbsp||soy sauce|
|300 g||celery, coarsley diced|
|300 g||onion, coarsley diced|
|300 g||carrots, sliced|
|4 tbsp||pearl barley|
|salt and pepper, to taste|
In a large kettle combine the water with tomatoes with their juice, passata, beef and soy sauce, cover and bring to boil. Reduce the heat and simmer for 1 hour. Add celery and onion and simmer for a scond hour. Add carrots, barley, sugar and sherry and salt and pepper to taste. Simmer a third hour, then remove from heat. Let the soup cool and refrigerate overnight.
Before serving skim fat and reheat the soup.
May be prepared in advance and stored for up to one week in the refrigerator.
ca. 40 min
ca. 1 day
Grade of difficulty:
Calories per portion:
Reference: Three hour vegetable soup recipe
Recipe type: xarchivex
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