Beef soup with vegetables

Veal soup with vegetables is one of the classics of Spanish gastronomy and a favorite among the population during the coldest months of the year. A good veal soup comforts the body and provides many nutrients. Find out how to prepare it!

How to make a good veal soup with vegetables?

The origins of veal soup are ancestral, and it is a very traditional spoon dish enjoyed by all diners, especially during the cold season. It is the best option, not only for its flavor but also because it is very filling.

In addition, it is a very nutritious dish, not only because of the veal, which has a lot of protein but also because of the vegetables and greens you choose to accompany this delicacy. Each vegetable has unique properties, vitamins, and minerals that are perfect for your health. The best part? Beef soup is also ideal for people who follow a strict diet and care for their health.

In addition to meat and vegetables, Spanish veal soup is usually accompanied by chickpeas and pasta, in this case, skinny noodles. These two foods are more than satiating and contain protein and fiber.

Veal soup recipe

Ingredients

• Half a kilo of veal, particularly for cooking.
• 100 grams of chickpeas.
• Veal bone.
• A ham bone.
• Half a piece of bacon.
• Four carrots,
• One leek.
• One medium onion.
• A sprig of parsley.
• Coarse salt and freshly ground black pepper.
• Thin noodles.
• Three boiled eggs.

Elaboration

• The first thing to do is to soak the chickpeas the night before, although you can also buy pre-cooked chickpeas. Be careful because if you use ready-made chickpeas, you should not add them until the soup is almost ready; otherwise, they could break.
• Use an express pot to reduce the time, but if you don't have one, you can use a conventional pot. Remember that the time will vary.
• Place the meat, cut into pieces (cubes), along with the ham and veal bones, as well as the bacon.
• Peel the vegetables, but do not cut them. Add them to the pot.
• Cover with plenty of water and bring to the fire.
• If you want to reduce the time a little, we recommend you use hot water instead of cold water.
• When the water begins to boil, you will notice how foam forms on the surface. Remove with the help of a skimmer. You will have to repeat this step several times until the foam stops forming on the pot's surface.
• Season with salt and pepper to taste.
• This process will take approximately 20 minutes in a fast cooker, while in a conventional pot, it may take more than half an hour or even 40 minutes.
• Remember that the veal should be almost done, and the vegetables you have added to the pot. If you use raw chickpeas, they should also be ready.
• Strain the broth resulting from the cooking and place it in a separate saucepan. In this case, start preparing the soup.
• You should add the noodles to this pot when the broth starts to boil. Note that you can add any pasta you want. The pasta will be ready in about six minutes, but it depends on the package's time. Follow the instructions!
• When the noodles are ready, it's time to add the chickpeas, meat, and vegetables; this time, cut them in half into quarters and back into the pot.
• Stir a little so that the noodles integrate with the rest of the ingredients and everything heats a little.
• Remove from the heat and serve to the diners.

It is unnecessary to return either the meat or the chickpeas to the pot with the noodles, and you can even serve them in a separate dish. Also, the boiled eggs should be made ahead of time and served as an accompaniment.

Alternatives to veal soup

We have presented you with a very traditional recipe for the veal and vegetable soup served in Spain, but there are other ways to eat it: you will find that it has wide varieties! And the fact is that every Spanish family may have its recipe passed down from generation to generation.

You can omit, for example, the chickpeas, which are incredibly filling and satiating, and also skip the noodles. One ingredient that goes wonderfully with a delicious beef and vegetable soup is cooked rice. It does not need much elaboration, and you can use rice from a recipe you have prepared.

As for the vegetables, use your favorites! Carrots and leeks are the most common, but you can substitute the leeks with potatoes, which are also a classic of Spanish gastronomy. A little color? Throw an ear of corn on the cob into the soup! Cooked corn on the cob is an excellent alternative to a veal soup with vegetables, even more so if the diners are young children.