A comforting, slow-cooked family soup that's even better the next day.

Margie (Margaret) is my grandmother on my mum's side and my only surviving grandparent. She was raised on a farm in Central Hawke's Bay as the only daughter among five children. At 21, she married my grandfather, and together they raised four children, the youngest being my mum, Fee.

She currently resides in Havelock North, is 88 years old and still drives her car. She’s sharp as a tack and an absolute hoot!

Some of my favourite memories are of Margie's cooking. She has always been a wonderful, wholesome cook. Her hearty soup has long been a staple in our family, filling the kitchen with the comforting smell of vegetables slowly simmering on the stove. She's generously shared her recipe below and I hope it becomes a favourite in your home too. It's a forgiving recipe that's easy to adapt with whatever vegetables you have on hand. Traditionally it's made with beef bones or lamb shanks, but it's equally delicious as a nourishing vegetarian soup. Enjoy!

Kate x

Ingredients

• 2–3 beef bones or lamb shanks
• Water, enough to completely cover the meat
• 2 heaped teaspoons salt
• 3–4 onions, finely chopped
• ¾ cup pearl barley (or lentils for a gluten-free option)
• Choose 3 of the following vegetables and use 2 cups of each, finely chopped:
  • Swede
  • Carrot
  • Pumpkin
  • Celery
  • Parsnip
  • Leeks
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper, to taste
• 1 can chopped tomatoes (optional)
• A large handful of finely chopped parsley, thyme, or marjoram

Method

1. Place the beef bones or lamb shanks into a large stockpot and cover completely with water.
2. Add the salt, onions, and pearl barley (or lentils). Bring to a gentle simmer, then cook over low heat for 1½–2 hours.
3. Add the chopped vegetables, herbs, tomato paste, and chopped tomatoes (if using). Season with salt and pepper, tasting as you go.
4. Continue to simmer gently for another hour. If you have a wood-burning stove going, this is the perfect place to finish cooking the soup. My mum always moves her soup onto the wood burner when it's going - the gentle, steady heat gives it the most incredible flavour.
5. The soup is even better the next day. Once cooled completely, skim any fat from the surface before reheating. It will keep for up to 5 days in the fridge.

Serve with freshly baked bread and plenty of butter.