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Beef Vegetable Soup

Canadian.Recipes's picture
Ingredients
  Beef 2 Pound (Lean Shoulder / Blade)
  Beef bone 1 Pound (500 Grams)
  Water 5 Cup (80 tbs)
  Canned tomatoes 19 Ounce (1Can, Undrained, 540 Milliliter)
  Carrots 4 , shredded to make about 2 cups or 500 milliliter
  Parsnips 2 , shredded to make 1 1/2 cups or 375 milliliter
  White turnips 2 , shredded to make 1 1/2 cups or 375 milliliter
  Celery stalk with leaves 2 , chopped
  Onion 1 , chopped
  Pot barley 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Granulated sugar 1 Teaspoon
  Dried summer savory 1 Teaspoon
  Marjoram 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Fennel seeds 1⁄4 Teaspoon
Directions

In slow cooker, combine all ingredients; cover and cook for about 6 hours on high setting or for 12 to 15 hours on low setting.
(Soup gets thicker the longer it cooks.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
360 Minutes
Ready In: 
370 Minutes
Servings: 
6

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