Strong Beef Soup with Lots Of Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 hrs |
| Total Time | 20 hrs 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef soup meat
- 1 bunch soup vegetables (carrots, celery, leek), cut into small pieces
- 1 medium onion (s), chopped
- 2 medium potato (s), cut into small pieces
- 1 small clove (s) garlic, chopped
- 200 g peas, dried, unpeeled
- 1 liter vegetable stock, homemade
- 1 teaspoon, leveled marjoram, dried
- salt and pepper
- Worcestershire sauce
Print Recipe
Pin Recipe Instructions
- The recipe is designed for a 3.5 L. Crock Pot (CP).
- First soak the dried peas in water for at least 12 hours overnight. The next day, drain the peas in a colander and rinse briefly. Enter into the CP. Roughly remove excess fat from the soup meat. Then cut into small pieces (approx. 2.5 x 2.5 cm) - mostly opposite to the grain - and add to the CP with the remaining ingredients. Mix everything roughly. The cooking time is 8 hours on low (do not keep warm, then better choose medium) or until all ingredients are soft. Season to taste with salt, pepper and Worcestershire sauce and serve.
- Note: A recipe for making a homemade vegetable broth can be found, for example, under my published recipes. The soup is also not skimmed off, otherwise valuable components will be lost. For optical reasons, you can of course do that.
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