- Half a kg Beef
- 5 Carrots
- 4 Sticks of Celery
- 350g Spinach
- 8 Baby Radish
- 2 Beef Stock Cubes
- 1/2 Chicken Stock Cube
- 3 – 4 Leaks
- 2 – 3 Tsp Salt
- 2 – 3 L Boiled Water
Crush one beef stock cube and seal the meat in the pot with the crushed beef stock, and no water. Then add a small amount of water (maybe about 50ml).
Start chopping all the raw ingredients and adding them to the pot, stirring in between each add. Then add salt to taste and stir again.
Add 1 litre of boiling water to the pot and stir. Leave this to boil on high for about half an hour. After half an hour, add the rest of the boiling water and the other stock cubes. Stir and leave to oil for another half an hour to 45 minutes.
*You can keep it on boil if your meat ins’t soft enough, but you may need to add extra water and flavour depending on how long it boils if any of the water evaporates too much.
*Beef can be replaced with chicken to convert this to a chicken soup.
*You can also add cabbage or broccoli, or any other yummy vegetable really.
Voila! You have delicious Beef/Chicken Vegetable Soup!
Xx Wild Wolf