Beef Bone Soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Servings
6 servings
-
Calories
330 kcal
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Course
Main Course, Soup
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Cuisine
German
Beef Bone Soup
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Chunky beef bone soup with yellow lentils, vegetables, and lots of spices. This is a comforting, warming soup for the cold season.
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Ingredients
Beef broth (Note):
- 1 piece beef about 1 lb/ 500 g, for stewing or boiling
- 2-3 beef bones
- 3-4 bay leaf
- 10 black peppercorns
- 5 cloves
- 5 allspice whole
Lentil soup:
- 3.5 oz celeriac or 2-3 celery stalks, 100 g
- 1 carrot large
- 1 red bell pepper chopped
- 1 onion finely chopped, large
- 1 teaspoon Turmeric
- ½ teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon Coriander
- ½ teaspoon red pepper flakes or to taste
- ½ teaspoon ground allspice
- ¾ cup yellow split lentils 150 g/ 5.5 oz
- 1-2 tablespoons balsamic vinegar or red wine vinegar
- sea salt fine
- black pepper fine
- parsley some
Instructions
Beef broth:
- Place the beef, bones, bay leaves, peppercorns, cloves, and allspice into a large soup pot. Cover with water and slowly bring to a boil. Turn the heat to very low and simmer uncovered for about two hours. 1 lb/ 500 g beef + 2-3 beef bones + 2-3 bay leaves + 10 peppercorns + 5 cloves + 5 allspices + 10 ½ cups/ 2 ½ liter water
- Strain broth into another pot. Reserve the meat and discard the bones and the spices.
Make lentil soup:
- Place the stock and the meat back into the clean soup pot.
- Cook vegetables: Chop the celeriac, carrot, red bell pepper, and onion into small cubes. Add the vegetables and the spices to the beef broth in the pot. Cook for 10 minutes. 1 large carrot + 1 red bell pepper + 1 large onion + 1 teaspoon turmeric + ½ teaspoon ground ginger + 1 teaspoon cumin + 1 teaspoon coriander + ½ teaspoon red pepper flakes + ½ teaspoon ground allspice
- Add the washed yellow split lentils and cook until soft, about 20 minutes or according to the packet's instructions. ¾ cup/ 150 g lentils
- Meat: Remove the meat from the soup (it should be very soft by now) and chop it into small pieces. Return it to the pot.
- Adjust the taste: Add vinegar and salt, and pepper to taste. Add more vinegar to taste. Sprinkle with chopped parsley and serve with bread. 1 tablespoon red vinegar + salt + pepper + parsley
Notes
- Substitute the homemade stock with good quality bought beef stock. If you don't want to make your own stock (8 ½ cups/ 2 liter)
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
22g
(7%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
59mg
(20%)
Sodium
87mg
(4%)
Potassium
634mg
(13%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
2390IU
(48%)
Vitamin C
30mg
(33%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 87mg | 4% |
| Potassium | 634mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 2390IU | 48% |
| Vitamin C | 30mg | 33% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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