Farmhouse Soup Recipe

Name: Farmhouse Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried garbanzo beans; 4 liters water; 400 g veal, osso bucco; 1 onion, halved, thickly sliced; 2 sprigs fresh rosemary; 2 dried bay leaves; 3 sprigs fresh parsley; 1 large carrot, peeled, thickly sliced; 1 large potato, peeled, finely chopped; 1 parsnip, peeled, thickly sliced; 1 leek, pale section only, halved, washed, dried, thickly sliced; 1 (800 g) can diced tomatoes; 100 g long grain brown rice (1/2 cup); 125 g tomato paste; 300 g broccoli florets; 200 g sliced green beans

Servings: persons

200 g dried garbanzo beans
4 liters water
400 g veal, osso bucco
1 onion, halved, thickly sliced
2 sprigs fresh rosemary
2 dried bay leaves
3 sprigs fresh parsley
1 large carrot, peeled, thickly sliced
1 large potato, peeled, finely chopped
1 parsnip, peeled, thickly sliced
1 leek, pale section only, halved, washed, dried, thickly sliced
1 (800 g) can diced tomatoes
100 g long grain brown rice (1/2 cup)
125 g tomato paste
300 g broccoli florets
200 g sliced green beans

1
Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
2
Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
3
Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
4
Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
5
Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
6
Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
7
Ladle among the serving bowls and serve.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 200 g dried garbanzo beans, 4 liters water, 400 g veal, osso bucco, 1 onion, halved, thickly sliced, and more.

Yes, Farmhouse 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.

That's it — enjoy your meal!

Farmhouse Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions