Vegetable Soup with Stew Meat
The vegetable soup with stew meat from Spoonsparrow is a festive little soup that always comes in well!
Ingredients
- 750 g beef brisket
- 1.5 l vegetable broth
- 400 g waxy potatoes
- 0.5 turnip
- 2 onions
- 2 carrots
- 1 kohlrabi
- 1 stalk leek
- 150 g green beans
- 1 green bell pepper
- Salt
- black pepper (freshly ground)
- 3 sprigs parsley
Instructions
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1.
Wash the meat and place it in a pot, cover with vegetable broth, bring to a boil, reduce heat and simmer for about 2 hours on low heat.
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2.
Meanwhile peel and dice potatoes, turnip, and onions. Peel carrots and kohlrabi, cut into slices or sticks. Wash leek, trim ends and slice into rings. Wash beans and halve them. Wash pepper, quarter it, remove seeds and cut crosswise into strips.
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3.
After 2 hours add the vegetables (except the leek) to the meat and cook for another 30 minutes; after 15 minutes add the leek, adding a little hot water if needed.
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4.
Season the stew heavily with salt and pepper. Finally remove the meat, cut it into bite-sized cubes and return it to the pot.
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5.
Wash parsley, shake dry and finely chop. Serve the soup on plates, sprinkled with parsley.
