Winter Soup

Beef Shin and Vegetable Soup

Preparation info
  • Serves


    • Difficulty


Appears in
WHOLE: Bowl Food for Balance

By Melissa Delport

Published 2018

  • About

When you’re cooking red meat in a soup, don’t rush it. The longer you cook it the more tender it will become. For soups, I always use meat on the bone because it creates a bone broth base that’s packed with flavour, nutrients and minerals.


  • 2 teaspoons coconut oil
  • 1 onion, chopped
  • 2 cloves garli


In a large saucepan over medium heat, add the coconut oil and onion and fry until translucent. Add the garlic and fry for another 5 minutes. Add the shin to the saucepan and fry until golden brown on all sides. Once the beef is golden brown, add the tomatoes, carrots, celery, cabbage and leeks. Add the beef stock and bring to a simmer.

Simmer for 1½ hours. If the water level gets low, t