Liz’s Beef and Vegetable Soup for the Last of the Cooler Days

The days are warm already this year with the garden thinking that spring has arrived. However, the nights are still cool – time to enjoy my hearty homemade soup one last time before the warm spring evenings are upon us. This recipe is cobbled together from watching my mother and grandmother making soups with leftovers from the pantry and the fridge. It tastes wholesome with friends and neighbours always asking for some – it’s one of those dishes that never finishes as each day you add a little more water to top up what you ate the previous day !!!

Serves 8.

2 pieces veal osso buco
1 cup dried Italian Soup mix – you want the mixed beans and lentils with no barley
2 large onions, peeled and chopped
2 cloves garlic, finely diced
3 sticks celery, sliced
3 large carrots, sliced
3 medium desiree or kestrel potatoes, peeled and sliced
mixed herbs – whatever you can find; Bay leaves, Rosemary, parsley stalks, thyme, and the light green celery leaves from the heart of the bunch of celery
1/4 cabbage, shredded
800g(2lb) can diced tomatoes
2 Beef stock cubes
4 cups water
miscellaneous vegetables from fridge to add at the end; I like sliced zuchinni and green beans

  1. Brown the Osso Buco in a little olive oil and butter in a large pot; Remove.
  2. Now saute the onions and garlic. When soft add the herbs to bloom – sautéing in oil releases far more flavour than adding the herbs to the liquid at the end.
  3. Add celery and carrots and cook for a few minutes, stirring occasionally.
  4. Now add the soup mix, beef stock cubes, canned tomatoes, water and the browned so buck. Bring to the boil. Turn to a low simmer. Simmer for 60 minutes.
  5. After 60 minutes, add the potatoes and shredded cabbage. Continue cooking for another 60 to 90minutes until the soup mix is cooked.
  6. Remove the osso buco. Add marrow from bones to the soup. Remove fat from the meat and shred it. Return shredded meat to the pot. The soup should be thick but if u think it needs more liquid add some now – add half cup water at a time so that you don’t end up diluting soup too much. Bring back to boil. Taste and add seasoning as required.  It is best left for a day at this stage to improve flavour but of course can be eaten immediately.
  7. Just before serving add miscellaneous vegetables on hand; Green Beans, sliced zucchini, etc and heat. Boil for no more than one minute to keep vegetables crunchy.
  8. This soup can keep for up to a week if you reheat it every day. Reheat slowly so as not to burn. Add additional water if it gets to thick BUT add water when soup is hot. The soup thins up as it heats so you cannot be sure how much water is required.
  9. Enjoy with crusty bread.

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