Recipe of the Week: Beef and Vegetable Soup

Enjoy this recipe on cool autumn days. Reprinted from: The Girl Loves to Eat, on Yummly.
You only need a few simple ingredients. The star of the show is obviously the beef shank. You could use any other cut of beef suitable for stock and soup, but I prefer the beef shank, simply because the bone and the bone marrow gives the soup some extra flavour. Furthermore you need 1-2 carrots, a few celery stalks, a piece of celery root, leek and potatoes. Those are the mere basics for this soup, but you certainly don’t have to stop there. You could add some leftover cabbage, broccoli, cauliflower or zucchini. Any kind of vegetable really. I also love to add a couple of noodles to it in the end.


1 beef shank
2 carrots
2 stalks of celery
1 slice of celery root
2 small potatoes
1 leek
1 handfull of soup noodles
4 cups of water


Peel and dice the carrots, the celery root and the potatoes. Cut the celery stalks into small chunks.
Place all the vegetables and the beef shank in the pressure cooker*, add the leek in whole, cover with the water, put on the lid and cook for about 20 minutes. (If you don’t have a pressure cooker, use a soup pot instead. After bringing ingredients to a boil, turn heat to low and cook for an hour or more, stirring occasionally.)
Release the pressure from pressure cooker (or remove pot from heat) and take out the leek and the beef shank. Remove the meat from the bone, cut into pieces and add back to the soup.
Add a handful of noodles to the soup and cook for another 10 minutes.

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