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