Spicy Vegetable / Beef Soup

5 from 2 votes
Total Time 2 hrs 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 151 kcal


  • 750 g Beef meat fresh leg slice
  • 350 g Beef marrowbones
  • 6 piece Finely diced potatoes
  • 1 piece Celery bulb finely diced
  • 500 g Sliced ​​carrots
  • 1,5 liter Vegetable broth own production
  • 2 piece Finely diced onion
  • 2 piece Garlic cloves chopped
  • 1 piece Freshly chopped hot peppers
  • 1 tbsp Freshly chopped chives
  • 2 tbsp Freshly chopped parsley smooth
  • 1 pinch Black pepper from the mill
  • 1 pinch Sea salt from the mill
  • 0,5 teaspoon Freshly grated ginger
  • 1 some Butter


  • I took over this soup from grandma and refined it a little to our taste today. Grandma liked to chop everything up very small. I also took the trouble: the carrots are from my own cultivation, have been prepared and frozen raw as a supply. With lots of pictures.
  • Let the beef simmer in the broth until soft. Then remove from the broth and cut into small pieces. Lightly fry the onion, garlic and peppers in butter.
  • Now the vegetables, onion mix and beef come together in the broth and simmer for about 30 minutes.
  • Then season with the spices to taste and sprinkle with the herbs when serving. We had bread with it. Tastes very good and the rest is warmed up the next day.


Serving: 100gCalories: 151kcalCarbohydrates: 0.4gProtein: 18.9gFat: 8.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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