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beef bone soup with vegetables and parsley in a white bowl.
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5 from 1 vote

Beef Bone Soup

Chunky beef bone soup with yellow lentils, vegetables, and lots of spices. This is a comforting, warming soup for the cold season.
Prep Time20 minutes
Cook Time3 hours
Course: German Main Course, Soup
Cuisine: German
Servings: 6 servings
Calories: 330kcal
Author: Adina

Ingredients

Beef broth (Note):

  • 1 piece stewing/boiling beef about 1 lb/ 500 g
  • 2-3 beef bones
  • 3-4 bay leaves
  • 10 black peppercorns
  • 5 cloves
  • 5 all spices corns

Lentil soup:

  • 3.5 oz celeriac or 2-3 celery stalks, 100 g
  • 1 large carrot
  • 1 red bell pepper chopped
  • 1 large onion finely chopped
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon red pepper flakes or to taste
  • ½ teaspoon ground allspice
  • ¾ cup yellow split lentils 150 g/ 5.5 oz
  • 1-2 tablespoons balsamic or red wine vinegar
  • fine sea salt and pepper
  • some parsley

Instructions

Beef broth:

  • Place the beef, bones, bay leaves, peppercorns, cloves, and allspice into a large soup pot. Cover with water and slowly bring to a boil. Turn the heat to very low and simmer uncovered for about two hours.
    1 lb/ 500 g beef + 2-3 beef bones + 2-3 bay leaves + 10 peppercorns + 5 cloves + 5 allspices + 10 ½ cups/ 2 ½ liter water
  • Strain broth into another pot. Reserve the meat and discard the bones and the spices.

Make lentil soup:

  • Place the stock and the meat back into the clean soup pot.
  • Cook vegetables: Chop the celeriac, carrot, red bell pepper, and onion into small cubes. Add the vegetables and the spices to the beef broth in the pot. Cook for 10 minutes.
    1 large carrot + 1 red bell pepper + 1 large onion + 1 teaspoon turmeric + ½ teaspoon ground ginger + 1 teaspoon cumin + 1 teaspoon coriander + ½ teaspoon red pepper flakes + ½ teaspoon ground allspice
  • Add the washed yellow split lentils and cook until soft, about 20 minutes or according to the packet's instructions.
    ¾ cup/ 150 g lentils
  • Meat: Remove the meat from the soup (it should be very soft by now) and chop it into small pieces. Return it to the pot.
  • Adjust the taste: Add vinegar and salt, and pepper to taste. Add more vinegar to taste. Sprinkle with chopped parsley and serve with bread.
    1 tablespoon red vinegar + salt + pepper + parsley

Notes

Substitute the homemade stock with good quality bought beef stock. If you don't want to make your own stock (8 ½ cups/ 2 liter)

Nutrition

Calories: 330kcal | Carbohydrates: 22g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 87mg | Potassium: 634mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2390IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 4mg