Meaty beef bones provide delicious flavour in this traditional warming soup with carrots, turnips, celery and barley.
12 people made this
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.