Cawl (Welsh Soup)

Name: Cawl (Welsh Soup)
Prep time: 20 min
Cook time: 6 h 10 min
Total time: 6 h 30 min
Yield: 8 serving(s)
Ingredients: 2 -2 1/2 lbs lean beef, cubed; 1 large beef bone; 2 quarts water; 3 bay leaves; 1 medium onion, chopped; 1 tablespoon parsley flakes; 1 teaspoon salt; 2 cups rutabagas, peeled and cubed; 2 cups carrots, peeled and sliced; 3 medium onions; 2 cups parsnips, peeled and sliced; 3 cups potatoes, peeled and cubed; 1 tablespoon parsley flakes; salt and pepper

Submitted by ElaineAnn

"ZWT6 - Great Britain"

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Ready In:: 6hrs 30mins
Ingredients:: 14
Serves:: 8

ingredients

2 - 2 ¹⁄₂ lbs lean beef, cubed
1 large beef bone
2 quarts water
3 bay leaves
1 medium onion, chopped
1 tablespoon parsley flakes
1 teaspoon salt
2 cups rutabagas, peeled and cubed
2 cups carrots, peeled and sliced
3 medium onions
2 cups parsnips, peeled and sliced
3 cups potatoes, peeled and cubed
1 tablespoon parsley flakes
salt and pepper

directions

Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
Cook another hour or until all vegetables are tender.
Return trimmed meat to soup during last half hour.
When available, add chopped leeks (1 1/2) during last half hour.
It is very good reheated.