Veggie Beef Soup

Name: Veggie Beef Soup
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8-10
Cuisine: American
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

By Penny Andersen
@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 votes5

Comments:

9 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

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.

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