Jay's Family Recipe Vegetable Beef Soup

Submitted by Chef #1045048

"This recipe has been in my family tree for a long time. Growing up as a child, I couldn't wait for dinner time when i knew this was on tonights menu. Now as a father of three myself, my kids always ask me to make this soup. Chocked full of vegetables, even the pickiest of kids will ask for seconds. This is confort food at its finest. This recipe makes alot, so feel free to cut the ingredients in half or to whatever suits your familys needs."

 

• Ready In: 2hrs 45mins
• Ingredients: 13
• Serves: 20

ingredients

• 5 cups peeled and cubed potatoes (1/2-inch in size)
• 5 cups peeled and cubed rutabagas (1/2-inch in size)
• 5 cups peeled and sliced carrots
• 3 cups sliced celery
• 2 medium onions (diced)
• 4 lbs sirloin tipped roast
• 12 beef bouillon cubes
• 3 bay leaves
• 2 tablespoons minced garlic
• 1 tablespoon pepper
• 2 tablespoons salt
• 1 tablespoon rosemary (crushed)
• 1 head cabbage (cored and sliced into 1/2-inch by 1-inch pieces)

directions

1. Place sirloin tipped roast into a 20 quart stockpot and fill 1/2 to 3/4 of the way full with water.
2. Add beef bouillon cubes, bay leaves,garlic,pepper,salt,rosemary,diced onions and celery. bring to a rapid boil over high heat.
3. Boil roast in seasoned water for about 40 minutes.
4. Turn heat to low and remove beef to a large platter. Cool slightly and cube beef into bite size pieces.
5. Re-add the beef(and juices) back to broth, also add the rutabaga and carrots. bring back to a boil over high heat and boil for about 30 minutes or until rutabagas and carrots are firm tender.
6. Add potatoes and continue to boil over high heat for 20-30 minutes ot until all vegetables are soft tender.
7. when vegetables are almost done, add cabbage and continue to boil for another 15-20 minutes or until cabbage is soft.
8. Turn off heat and let cool slightly(soup will be very hot!).
9. Enjoy!