Veggie Beef Soup

Penny Andersen

By
@Pennysueruppert

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


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

10 Hr

Method:

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.

Ingredients

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
2
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

1
Melt butter in a frying pan, add cubed Sirloin Steak or Pot Roast (trim off any fat), sear the meat until fully cooked.
2
While your meat is browning, fill stock pot with ALL the vegetables, and broths, and spices then cook on medium heat.
3
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