A classic winter soup that is tasty, inexpensive and full of goodness.

Ingredients

• 1 kilogram beef shin
• 1 onion, peeled and diced
• 1 leek, peeled and diced
• 2-3 stalks celery, diced
• 2 carrots, peeled and diced or 400 grams pumpkin, peeled and diced
• 1x 210 gram packet dried traditional soup mix

Method

1. Turn the slow cooker on to high to preheat while preparing the ingredients.
2. Heat a dash of oil in a non-stick frying pan. Quickly brown the shin on all sides. Place in the preheated slow cooker.
3. Add the onion, leek, celery, carrots or pumpkin and soup mix. Pour over 2 litres of hot water and stir to mix well.
4. Cover and cook on high for 5 hours until the vegetables are tender and the meat falls off the bone.
5. Lift the shin from the soup and, when cool enough to handle, pull the meat from the bone and tear into small pieces. Return to the soup and season as wished. Season well with salt and pepper and serve with warm crusty bread.

Cooks Tips

- You can make this on the stove top. Brown the meat and place in a large saucepan with the vegetables, dried soup mix and water and simmer gently for 2 hours or until the meat falls from the bone.