Hearty Vegetable Soup
I've received many recipe requests for this beefy soup loaded with winter veggies. If you're feeding a larger group, simply double the ingredients.
—Arlene Adams, Grafton, Massachusetts
SERVINGS
|
6
|
CATEGORY
|
Soup
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
35 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 1 cup chopped onion
- 1 cup chopped celery
- 2 tablespoons butter
- 6 cups beef broth
- 1 cup cubed peeled potatoes
- 1 cup chopped peeled turnip
- 2/3 cup chopped carrot
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon dried thyme
- 1 cup shredded cabbage
DIRECTIONS
In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 5 minutes. Yield: 6 servings.