Hearty beef soup with lots of vegetables

Ingredients for 6 servings:

• 500 g soup meat, beef
• 1 bunch of soup vegetables (carrots, celery, leeks), cut into small pieces
• 1 medium-sized onion(s), chopped
• 2 m.-sized potatoes, in small pieces
• 1 small garlic clove(s), chopped
• 200 g peas, dried, unpeeled
• 1 liter of homemade vegetable broth
• 1 tsp, sautéed marjoram, dried
• salt and pepper
• Worcestershire sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 hours; Total time approx. 20 hours 20 minutes

Power soup – a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L Crock Pot (CP). First, soak the dried peas in water overnight for at least 12 hours. The next day, drain the peas in a colander and rinse briefly. Add them to the CP. Roughly trim any excess fat from the broth. Then cut into small pieces (approx. 2.5 x 2.5 cm) – mostly against the grain – and add to the CP with the remaining ingredients. Roughly mix everything. Cook for 8 hours on “low” (do not use the keep-warm setting; choose “medium” instead) or until all ingredients are tender. Season with salt, pepper, and Worcestershire sauce and serve. Note: A recipe for making homemade vegetable broth can be found among my published recipes. The broth is also not skimmed, as otherwise valuable components would be lost. However, you can of course do so for aesthetic reasons.