Wednesday Night: Soup

Neither of us wanted to eat lasagna for a fourth night in a row, so last night I made soup.

250g chunk of beef chuck
2 l water/stock (I used half chicken stock, half water)
1 beef boullion cube
1 bay leaf
6 pepper corns
2 branches thyme
2 sprigs parsley
a pinch of herbs de provence
1 stalk celery, cut into 4 pieces (to fish them out)
1 leek, white bits only, cut into chunks
1 medium carrot, peeled and cut into chunks
1 onion, cut into chunks
1/4 celery root, cut into chunks
1/2 turnip, cut into chunks
1 small head wirsing (savoy cabbage), cut into 8ths.

Put all the ingredients except the cabbage in a pot and bring to a gentle boil. Cook until the beef starts to get tender. Add the cabbage and cook for another 10-15 minutes, until it also is tender.
Taste, add a slug of soy sauce, taste, and adjust seasonings with soy sauce and/or salt.

We ate this with some nice bread and were not at all unhappy.