Hearty Root 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
Total TimePrep: 15 min. Cook: 35 min.
- 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
- 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. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes.
Nutrition Facts1 cup: 105 calories, 5g fat (3g saturated fat), 10mg cholesterol, 900mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 3g protein.
Originally published as Winter Vegetable Soup in Holiday & Celebrations Cookbook 2005