veggie beef soup
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.
prep time
30 Min
cook time
10 Hr
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 4 cups turnips - diced
- 4 cups parsnips - diced
- 1 pound baby carrots -
- 3 pounds red or white potatoes washed and diced
- 3 pounds sirloin steak or pot roast cut into cubes
- 2 cans beef broth
- 1 can chicken broth
- 1 package cellery - diced
- 2 - large red onions - diced
- 1 stick butter or margarine
- 2 tablespoons italian seasoning
- 1 tablespoon garlic powder or fresh garlic
- 1 tablespoon dill, dried
How To Make veggie beef soup
-
Step 1Melt butter in a frying pan, add cubed Sirloin Steak or Pot Roast (trim off any fat), sear the meat until fully cooked.
-
Step 2While your meat is browning, fill stock pot with ALL the vegetables, and broths, and spices then cook on medium heat.
-
Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Tag:
#Healthy
Collection:
Soup's On!
Ingredient:
Beef
Culture:
American
Method:
Stove Top
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