My mom, Jenny Schneider is an amazing cook and I’ve learned a lot from her. I thought I would share my mom’s Homemade Vegetable and Meat winter soup.

You know what mom’s say - you should eat at least 5 veges a day and protein… Well, now you can in one bowlful and it tastes so good. It’s actually one of the things I look forward to about Winter.

Here it is…

Mom’s Homemade Vegetable and Meat Soup:

2 potatoes peeled and cubed

3 carrots peeled and sliced

2 leeks washed thoroughly and sliced

2 turnips peeled and cubed

Handful chopped parsley

3-4 marrow bones and diced beef shin (you can leave this out if you are vegetarian or want a purely vegetable soup)

1 cup barley

1 beef stock cube

4-5 stalks celery sliced

2 tomatoes quartered or roughly chopped

(You can also add any other left over veges eg. Zucchini, patty pans, broccoli etc)

Method:

Half fill a pressure cooker with warm water. *

Add all the ingredients and cover with lid.  Allow pressure cooker to heat up to steam escape on a high heat. Once steam is escaping, lower the heat to medium temperature and allow to pressure cook for 20-25 mins (with meat) or 15 mins without meat added.

*If you don't have a pressure cooker use an ordinary pot, cover and allow to simmer for about an hour, until veges and meat are soft.  

Add salt to taste and serve with crusty bread.

Happy Winter

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