Cawl (Welsh Soup) Recipe

Name: Cawl (Welsh Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 - 2 1/2 lbs lean beef, cubed; 1 large beef bone; 2 quarts water; 3 bay leaves; 1 medium onion, chopped; 1 tablespoon parsley flakes; 1 teaspoon salt; 2 cups rutabagas, peeled and cubed; 2 cups carrots, peeled and sliced; 3 medium onions; 2 cups parsnips, peeled and sliced; 3 cups potatoes, peeled and cubed; 1 tablespoon parsley flakes; salt and pepper

Servings: persons

2 - 2 1/2 lbs lean beef, cubed
1 large beef bone
2 quarts water
3 bay leaves
1 medium onion, chopped
1 tablespoon parsley flakes
1 teaspoon salt
2 cups rutabagas, peeled and cubed
2 cups carrots, peeled and sliced
3 medium onions
2 cups parsnips, peeled and sliced
3 cups potatoes, peeled and cubed
1 tablespoon parsley flakes
salt and pepper

1
Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
2
Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
3
Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
4
Cook another hour or until all vegetables are tender.
5
Return trimmed meat to soup during last half hour.
6
When available, add chopped leeks (1 1/2) during last half hour.
7
It is very good reheated.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 - 2 1/2 lbs lean beef, cubed, 1 large beef bone, 2 quarts water, 3 bay leaves, and more.

Yes, Cawl (Welsh Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cawl (Welsh Soup)

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