Three hour vegetable soup recipe
Three Hour Vegetable Soup recipe
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Ingredients
| 2 liter(s) | water |
| 1 large can(s) | tomatoes with juice |
| 700 g | lean beef, cubed |
| 500 ml | passata |
| 4 tbsp | soy sauce |
| 300 g | celery, coarsley diced |
| 300 g | onion, coarsley diced |
| 300 g | carrots, sliced |
| 4 tbsp | pearl barley |
| 1 tbsp | sugar |
| 100 ml | sherry |
| salt and pepper, to taste |
Instructions
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.
Preparation time:
ca. 40 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Three hour vegetable soup recipe
Recipe type: xarchivex
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