Root Vegetable Beef Soup with Herbs
A hearty root vegetable beef soup infused with herbs, perfect for chilly nights. This nutrient-rich soup blends tender beef, sweet potatoes, and turnips, creating a comforting meal that is both satisfying and healthy.
Prep time: 15 minutesCook time: 1 hour 30 minutesServes: 6
Ingredients
1 lb beef stew meat, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 large carrots, sliced
2 medium sweet potatoes, peeled and cubed
2 medium turnips, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
6 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium-high heat. Add beef and brown on all sides for about 5-7 minutes.
2. Remove beef and set aside. In the same pot, add onions and garlic; sauté until onions are translucent, about 3 minutes.
3. Add carrots, sweet potatoes, and turnips, then sauté for another 5 minutes.
4. Return beef to the pot, add green beans, beef broth, thyme, rosemary, and bay leaf. Bring to a boil.
5. Reduce heat, cover, and simmer for about 1 hour or until beef and vegetables are tender.
6. Season with salt and pepper to taste. Remove bay leaf before serving. Garnish with parsley.
Storage
Allow soup to cool completely before placing it in airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium heat until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
