Farmhouse Soup

"This soup freezes well. time does not inclued 1 hour soaking of the chickpeas and chilling time to skim the fat."
 
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Ready In:
1hr 15mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
  • Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
  • Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
  • Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
  • Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
  • Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
  • Ladle among the serving bowls and serve.

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RECIPE SUBMITTED BY

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
 
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