Three hour vegetable soup recipe
Three Hour Vegetable Soup recipeThis article was published by: Matthew
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Recipe introIntroducing the delectable "Three Hour Vegetable Soup Recipe," a hearty and nourishing dish that is worth every minute of preparation. Packed with a variety of vibrant vegetables, this recipe promises to deliver a burst of flavors that will tantalize your taste buds. Simmered for three hours, the soup develops a rich and robust taste, making it the perfect comfort food for chilly evenings. Whether you are a vegetarian or simply looking for a healthy and satisfying meal, this vegetable soup recipe is sure to become a staple in your kitchen.
Keywords: vegetable soup, three-hour, nourishing, hearty, comforting.
Three hour vegetable soup recipe details
|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|
InstructionsIn 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:
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