Ingredients portion 10
Beef 700g
Onions 2 heads
Carrots 2 pieces
Sweet pepper 2 pieces
Tomatoes 3 pieces
Potatoes 4 pieces
Chickpeas 200g
Salt to taste
Laurel leaf 3 pieces
Ground black pepper to taste
Garlic 6 cloves
Greens 1 bundle
Water 2.5 l
Cooking instructions 1 hour
1 Soak the chickpeas in cold water overnight.
2 Wash the meat, coarsely chop it, put it into a saucepan, pour cold water over it and place on the fire. As the stock comes to the boil, remove the foam, reduce the heat to medium, add the peeled heads of onion, bay leaf and cook the meat until tender (1.5 to 2 hours on average). At the end of the time, take out the onion (it has done its job of giving off its flavour and absorbing all the harmful substances contained in the meat). Strain the broth through a double layer of gauze, in order to give the soup a beautiful colour. At this stage, the soup can be lightly salted.
3 Drain the peas. Peel and wash the carrots, potatoes and peppers. First put the peas and carrots into the soup and allow to simmer for 10 minutes, then add the bell peppers and after 5 minutes add the potatoes.
4 Cook the soup until all the vegetables are cooked. At the end of cooking, add the chopped tomatoes.
5 Place the vegetables, meat and some peas on a plate first, then add the stock. Serve hot with chopped fresh herbs.
Recipe tip I made separately in a bowl: garlic (squeeze through a garlic masher) and chopped herbs, pour over the hot stock. You can add it to soup or just dip the meat. It’s so delicious!!!!!!
