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veggie beef soup

(3 ratings)
Pennysueruppert avatar
Blue Ribbon Recipe by
Penny Andersen
@Pennysueruppert
Carpentersville, IL

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 @kitchencrew
(3 ratings)
yield 8 -10
prep time 30 Min
cook time 10 Hr
method Stove Top

Ingredients For veggie beef soup

  • 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
    beef broth
  • 1 can
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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