Veggie Beef Soup

Penny Andersen


This is best when cooked on the stove in a stock pot all day (8-10 hrs) But SO worth the wait!

pinch tips: How to Keep Knives Sharp Like a Pro





30 Min


10 Hr


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Ordinary ingredients, but EXTRAordinary flavor! The veggies lend this soup a unique sweetness that we just ate up.


4 c
turnips - diced
4 c
parsnips - diced
1 lb
baby carrots -
3 lb
red or white potatoes washed and diced
3 lb
sirloin steak or pot roast cut into cubes
2 can(s)
beef broth
1 can(s)
chicken broth
1 pkg
cellery - diced
large red onions - diced
1 stick
butter or margarine
2 Tbsp
italian seasoning
1 Tbsp
garlic powder or fresh garlic
1 Tbsp
dill, dried

Directions Step-By-Step

Melt butter in a frying pan, add cubed Sirloin Steak or Pot Roast (trim off any fat), sear the meat until fully cooked.
While your meat is browning, fill stock pot with ALL the vegetables, and broths, and spices then cook on medium heat.
Add cooked meat and all the juices from the pan to the stock pot. Pour about a cup of water into the frying pan and scrape all the browned stuff from the pan and put that into the stock pot! This is where you get a lot of the flavor from.

Cook 8-10 hrs. Serve with fresh hot baked bread.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Collection: Soup's On!
Other Tag: Healthy