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Veal and Vegetable Soup
Contributed By: Admin

Preparation Time : 30 mins
Total cooking time: 2 hrs
Serves: 6

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring



1 tablespoon butter or margarine
1 large onion, sliced
1 clove garlic
1 veal knuckle (ask butcher to saw it through)
1 liters water
1 teaspoon mixed dried herbs
1/2 cup split peas
1/2 cup pearl barley
1 large potato, peeled and diced
1 bulb kohlrabi, peeled and diced
1 leek, washed and sliced
1 large carrot, diced
1 large parsnip, peeled and diced
1 stalk celery, sliced
1 cup sliced green beans (or broccoli pieces)
1 cup sliced mushrooms
1 tablespoon chopped parsley

This is one of those hearty soups which becomes a meal in itself. Make it on a weekend and freeze it to use as an ideal standby in winter. By freezing individual serves it is very easy to defrost and heat a nourishing meal in the microwave in a matter of minutes.



1. Melt butter or margarine and gently cook onion and garlic for 3-4 minutes. Add veal and cook 3-4 minutes longer, stirring occasionally.

2. Add water, herbs, peas and barley, bring to the boil, cover and simmer for 1 hours.

3. Add potato, kohlrabi, leek, carrot and parsnip and cook for a further 20 minutes. Remove veal.

4. Add celery, beans and mushrooms to soup and simmer a further 10 minutes.

5. While vegetables are cooking, remove meat from veal bone and return meat to soup. Serve topped with parsley.

Nutritional information per serve:
Protein 25 g; fat 4 g; carbohydrate 29 g; excellent dietary fiber 8 g; sodium 140 mg; 1050 KJ (250 Cals)

Other features: A very good source of niacin, riboflavin, potassium and vitamin A and a good source of thiamin, zinc, iron and vitamin C.





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