Old Fashioned Vegetable Soup

Winter vegetables slow-cooked in beef stock with lentils and pearl barley to give it body, this is a winner every time.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 4 hours Servings: 8-10
  • 1kg beef bones, fat removed

    3L water

    ½ cup red lentils

    ½ cup pearl barley

    ½ cup split peas

    3 cups chopped vegetables – e.g. carrots, potatoes, parsnips

    salt and pepper

  • 1. Put the bones, water, lentils, barley and split peas into a large saucepan. Bring to the boil and simmer for 2–3 hours or until the meat is falling off the bones. 

  • 2. Remove the bones, fat and gristle from the soup and add the chopped vegetables. Cook for 30–45 minutes until the vegetables are cooked. Season with salt and pepper to taste. 

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