Wasfetna

Meat and vegetable soup

Bone-in meat broth with carrot, potato, celery, peas and tomato.

Meat and vegetable soup
Cooking time
1 hr 15 min
Hands-on time
23 min
Free time
40 min
Difficulty
Easy
Calories
280

A soup that makes a whole supper. The meat starts in cold water and is skimmed as it first boils, then the vegetables go in in batches by cooking time, with the peas last so they stay green.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot — The meat starts in cold water and is skimmed as it first boils.

Method

  1. Place the meat in cold water and turn up the heat, and remove the foam as soon as it boils.

    12 min
    You’ll know it’s ready when

    The water surface is clear.

  2. Add the onions and spices, and cover the pot over low heat until the meat is tender.

    40 minYou can walk away
    You’ll know it’s ready when

    The fork goes into the meat without resistance.

  3. Add the carrots, celery, and potatoes, and continue cooking.

    12 minYou can walk away
    You’ll know it’s ready when

    The vegetables are tender and retain their shape.

  4. Add the peas, tomatoes, and salt, and continue cooking for five minutes.

    6 min
    You’ll know it’s ready when

    The peas are tender and still green.

  5. Taste and adjust the salt, and serve it hot.

    5 min
    You’ll know it’s ready when

    The broth is rich in color and the vegetables are intact.

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