1. Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter. 2. Dissolve the stock cubes in the water and pour over the meat and vegetables. 3. Add the salt and pepper and simmer gently over a low heat for 1½ hours. 4. Remove the soup from the heat if not needed immediately. 5. To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired. 6. The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred. ---------------------------------------------------------------------------
Nutrition
Ingredients
