Sopho ya stampo le masapo

• 1 kg Beef bones
• 240 g tomato puree in tub
• 600 g Country Vegetable Soup
• 400 g Red kidney beans in brine
• 410 g Samp & beans
• 40 g Brown Onion Flavoured Thickener
• 2 cups cold water
• 130 g Onion chilli crunch, to taste
• Fresh Italian parsley, to taste

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1. Same and beef bone soup
2. Preheat the oven to 200 °C.
3. Place the bones in a roasting pan. Drizzle with olive oil and seaon with salt and pepper. Cover with foil and place in the oven to roast for 30 minutes.
4. Remove from the oven, decant the tomato puree into the pan and stir through. Return to oven and roast for 5 - 10 minutes.
5. Decant the soup into a large pot, over medium heat. Add the roasted bones with the liquids, beans and the tinned samp and beans. Simmer for 5 minutes.
6. Mix the thickener into 2 cups of cold water, add into soup and mix in. Simmer gently over low heat until it reaches desired consistency.
7. Serve soup warm, top with onion chilli crunchs and a generous amount of chopped parsley.

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