Prep Time: 10 mins
Total Time: 35 mins
Servings: 8
About This Recipe
“just beef stock, no meat required.but it must be leftover/homemade stock.”
Ingredients
1cupcelery, chopped
1cuponion, cut into wedges and broken apart
1tablespoonoil
6cupshomemade beef stock( really it is not worth making this recipe unless you have your own stock to use)
2cupspotatoes, cubed
2cupscarrots, sliced in chunks
1cupparsley, finely chopped
1cupcream(optional)
1cupparmesan cheese, grated(optional)
Directions
in a large pot, brown the onions and celery in the oil.
add all the other ingredients (except cream and cheese).
bring to a boil.
reduce to a simmer, and cook for 20 minutes or until the potatoes are done.
if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes.
serve with a little parmesan cheese on top.
Reviews
“I used vegetable stock that I had on hand instead of beef, added some leftover parsnips and 1 tsp of Mrs Dash Hot.Thankyou for an easy enjoyable recipe”
“good just really plain”