Crockpot beef soup with beef and chicken and thyme and leeks.
Ingredients:
- 1 beef soup bone or beef shank, with some meat
- 1 rump roast, about 2 1/2 to 3 pounds
- 1 bay leaf
- 2 sprigs parsley
- 1 teaspoon thyme
- 1 chicken, about 3 1/2 pounds, cut up
- giblets from chicken
- 6 carrot, halved
- 3 leeks, white part only
- 2 onions, stuck with 2 cloves each
- 3 turnips, quartered
- 3 celery ribs, halved
- salt and pepper, to taste
Preparation:
Combine all ingredients with 3 quarts water and cook on low 8 to 10 hours.
Taste and adjust seasonings. Put meats and chicken on platter with giblets and
surround with the vegetables. Keep warm. Strain broth, skimming off fat, and
serve separately in cups.
Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
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Potato-Leek Soup
Crockpot Potato Soup
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Classic Beef-Barley Soup
