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Winter soups are easy to make and can be very nourishing. Serve this soup with a good bread or rolls and your meal is healthy and delicious. -- EclecticCooking.com

Ingredients:

1-½ liters (1-½ quarts) beef or chicken stock
½ lb goulash beef, in small cubes
2 leek
2 carrots
6 small onions
12 cherry tomatoes
1 small parsley root
2 stalks celery
2 bay leaves
Salt and freshly ground pepper

Directions:

In a large saucepan simmer the beef and bay leaf in the beef of chicken stock covered for 30-40 minutes over low heat. Skim the froth from the soup with a slotted spoon.

Meanwhile, peel and cut the leek, carrots, onions, parsley root, and celery root into cubes, and together with the small onions, add these to the soup and simmer for 10-15 minutes. Season with salt and pepper, add the cherry tomatoes a couple of minutes and serve.

(Serves 4)

Vegetable and Beef Soup. To import, drag image to your MacGourmet recipe box.

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