Winter vegetables slow-cooked in beef stock with lentils and pearl barley to give it body, this is a winner every time.
1kg beef bones, fat removed
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.