Veggie Beef Soup

Penny Andersen


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


★★★★★ 3 votes

30 Min
10 Hr
Stove Top


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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
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


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

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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