Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 8 cups beef broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, chopped
- 1 cup turnips, chopped
- 1 cup parsnips, chopped
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 1 cup cooked chickpeas
- 1 cup cooked lentils
- 1 cup cooked barley
- 1 cup cooked rice
- 1 cup cooked quinoa
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the onion, garlic, and ginger to the pot and cook for 2-3 minutes until fragrant.
3. Add the cumin, coriander, paprika, turmeric, salt, black pepper, and cayenne pepper to the pot and stir to coat the beef and vegetables.
4. Pour in the beef broth and bring to a boil. Reduce the heat to low and let simmer for 30 minutes.
5. Add the carrots, celery, potatoes, turnips, parsnips, mushrooms, and kale to the pot and let simmer for another 30 minutes.
6. Add the cooked chickpeas, lentils, barley, rice, and quinoa to the pot and let simmer for another 10 minutes.
7. Taste the soup and adjust seasoning as needed.
8. Serve hot with crusty bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 45g
- Protein: 26g
- Fiber: 12g
Substitutions for ingredients:
- Beef can be substituted with chicken or turkey
- Any vegetables can be used in place of the ones listed
- Any legumes or grains can be used in place of the ones listed
Variations:
- Add more or less spice depending on your preference
- Use vegetable broth instead of beef broth for a vegetarian version
- Add a can of diced tomatoes for a tomato-based soup
Tips and tricks:
- Use a variety of vegetables for a more flavorful soup
- Cook the legumes and grains separately before adding to the soup to prevent them from getting mushy
- Add a dollop of sour cream or yogurt on top of the soup for added creaminess
Storage instructions:
- Store in an airtight container in the refrigerator for up to 5 days
Reheating instructions:
- Reheat on the stove over low heat until heated through
Presentation ideas:
- Serve in a large soup bowl with a slice of crusty bread on the side
Garnishes:
- Fresh herbs such as parsley or cilantro
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out
- If the soup is too thin, let it simmer for longer to reduce and thicken
Food safety advice:
- Make sure all ingredients are cooked to their proper temperature before adding to the soup
- Store leftovers in the refrigerator promptly
Food history:
- Stone soup is a traditional European soup made by adding whatever vegetables and meat are available to a pot of boiling water and stones. The stones are removed before serving and the soup is seasoned with salt and pepper.
Flavor profiles:
- Spicy, savory, and hearty
Serving suggestions:
- Serve hot with crusty bread and a salad on the side
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