Submitted by Karen Schreck
No chop Vegie soup
Serving: 8
Ingredients
- 3 Osso bucco
- 6 oxo beef cubes
- 1 pkt Italian soup mix – rinsed
- 1 pkt vege soup mix
- 2 pkts spring onion soup mix
- 1 med size can Heinz tomato soup
- 1/3 bottle Worcestershire sauce
Instructions
- Rinse your Italian soup mix, then add this with the osso buco and beef stock cubes to the slow cooker and cover with water
- Add salt to taste then cook on high 6 hours
- Remove meat/bones and break some up and add back to slow cooker.
- Turn to low add the vege soup mix, the spring onion soup mix, the tomato soup and the Worcestershire sauce.
- Cook on low for about 3 hours, until carrots are soft
- Serve with crusty buttered rolls or fresh bread Very thick & hearty soup. Thin down with water if required
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A very thick & hearty soup for a cold winters night
Hi Karen – I’m not sure what the directions mean when it says “1 pkt Italian soup mix – rinsed”
How am I meant to be rinsing the packet of soup mix? I love the sound of this one and would like to try it, but I’m not sure about that particular direction. Thanks!
The dry pea’s soup mix can often require rinsing off before using. I tip mine into a fine colander and run water over until it runs clear then they are good to use 🙂
Hi Melissa, The Italian soup mix is lentils, barlotti beans, barley etc, Open the pkt and pour into a jug and constantly rinse with cold or hot water to remove starches. Until the water runs clear.
Just a question on step 2…..
Cook on high 6 hours on low?
Very confused 🫤
I can see how that was confusing – I’ve consulted the original recipe and rewrote these steps clearer now 🙂