Vegetable soup with beef

Ingredients for 4 servings:

• 3 large carrots
• 250 g beef, with bone
• 2 cubes of stock
• 1 celeriac
• 1 leek(s)
• salt and pepper
• 1 onion(s)
• 1 garlic clove(s)
• some parsley
• chives
• Herbs of Provence
• 200 g noodles (soup noodles)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Very inexpensive and easy to manufacture

First, fill a pot with about 2 liters of water. Then, halve the onion and add both halves to the water, along with the very finely chopped garlic clove and the beef. Bring everything to a boil, then simmer covered over a low heat. In the meantime, clean the vegetables and cut them into bite-sized pieces. Finely chop the parsley, chives, and herbs. After about 60 minutes, remove the beef from the pot, remove the meat from the bone, and cut it into bite-sized pieces. Add the 2 stock cubes to the soup and stir until completely dissolved. Add the vegetables and Provençal herbs to the broth and simmer for another 20-30 minutes; the vegetables should then be soft enough to allow the meat to return to the broth. Quickly cook the pasta in clear salted water, drain well, and add it to the soup. Season with salt and pepper and serve sprinkled with chopped parsley and chives.