Veggie Beef Soup
By
Penny Andersen
@Pennysueruppert
1
This is best when cooked on the stove in a stock pot all day (8-10 hrs) But SO worth the wait!
Blue Ribbon Recipe
Ordinary ingredients, but EXTRAordinary flavor! The veggies lend this soup a unique sweetness that we just ate up.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
8-10
Prep:
30 Min
Cook:
10 Hr
Method:
Stove Top
Ingredients
-
4 cturnips - diced
-
4 cparsnips - diced
-
1 lbbaby carrots -
-
3 lbred or white potatoes washed and diced
-
3 lbsirloin steak or pot roast cut into cubes
-
2 can(s)beef broth
-
1 can(s)chicken broth
-
1 pkgcellery - diced
-
2large red onions - diced
-
1 stickbutter or margarine
-
2 Tbspitalian seasoning
-
1 Tbspgarlic powder or fresh garlic
-
1 Tbspdill, dried
How to Make Veggie Beef Soup
- 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 Veggie Beef Soup
Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Collection: Soup's On!
Other Tag: Healthy
