About this recipe:Meaty beef bones provide delicious flavour in this traditional warming soup with carrots, turnips, celery and barley.
1kg (2 1/4 lb) meaty beef soup bones
2L (3 1/4 pints) water
6 whole black peppercorns
5 carrots, chopped
2 turnips, chopped
2 sticks celery, chopped
1 onion, chopped
4 tablespoons pearl barley
salt and black pepper, to taste
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Method Prep:20min › Cook:2hr40min › Ready in:3hr
In a large stockpot, combine soup bones, water and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
Remove bones. Strain stock; chill.
Skim off fat. Remove meat from bones; dice and return to stock along with carrots, turnips, celery, onion and barley. Bring to the boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender. Season to taste.
Feel free to use lamb necks or beef shin rather than beef soup bones.
Used different ingredients.
This ended up very tasty, with only a few changes. I put in a stock cube when it ended up being very bland. I think that if the bones were roasted as I have seen in other recipes, it would have worked more to my taste. But the basic soup was delicious! - 24 Jul 2008