Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 lbs beef bones with marrow, cracked
- 2 medium carrots, scraped, sliced
- 3 lbs beef chuck
- 1 stalk celery, pared & cubed
- 3 quarts water
- 3 small turnips, pared & cubed
- 2 1/2 teaspoons salt
- 2 cups cauliflower, cut up
- 3/4 teaspoon pepper
- 2 bay leaves
- 1 large onion, peeled, sliced thin
- 4 sprigs parsley
- 2 medium leeks, white parts only
- 1/2 teaspoon dried thyme
- =
Directions
Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water.
Put beef and water in a large kettle; bring to a boil.
Add bones, salt and pepper.
Slowly bring to a full simmer; remove any scum from the top.
Cook over low heat, partially covered, 1 1/2 hours.
Again remove any scum from the top.
Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
Remove and discard parsley, bay leaves, and bones.
Take out the meat and cut into bite sized pieces, discarding any gristle.
Return meat to soup.
You may also add noodles, rice or dumplings to the finished soup.