Veggie Beef Soup

1
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!

Blue Ribbon Recipe

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


Rating:

★★★★★ 3 votes

Comments:
Serves:
8-10
Prep:
30 Min
Cook:
10 Hr
Method:
Stove Top

Ingredients

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  • 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

How to Make Veggie Beef Soup

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.

Printable Recipe Card

About Veggie Beef Soup

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




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