Vegetable soup with beef bones

By Faeza
27 June 2015


¦ 60ml (4 tablespoons) oil

¦ 500g beef soup bones (with a

bit of meat)

¦ 1 large onion, chopped

¦ 10ml (2 teaspoons) crushed


¦ 15ml (1 tablespoon) minced


¦ 1 green pepper, diced

¦ 2 baby marrows, sliced

¦ 2 leeks, cleaned and sliced

¦ 125g button mushrooms,


¦ 2 carrots, peeled and sliced

¦ 1 potato, peeled and diced

¦ 300g pumpkin, peeled and


¦ 2 litres (8 cups) vegetable


¦ 250ml (1 cup) dried soup mix


Heat oil in a large saucepan and

brown the soup bones. Remove

and keep warm. Add onions, garlic

and ginger, frying until soft. Add

green pepper, baby marrows, leeks

and mushrooms, cooking over

medium heat for 10 minutes.

Add carrots, potato and pumpkin,

stirring to combine.

Pour in stock, soup mix and

return the soup bones. Bring to

the boil, reduce heat and simmer

partly covered for about one hour

until the vegetables and meat are

very soft. If you prefer a thinner

soup, add more water.

Dried soup mix is

available at most supermarkets on

the same shelf as lentils and beans.