Sweet Potato Millet Soup

Submitted by dwayne 2

"I made this soup for a staff meeting, so the amounts are a little more than a family would need. It's Gluten free and can be made vegetarian if you prefer. You'll notice there are a lot of vegetables in this soup. I used what root vegetables I had in the fridge and they worked together really well."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 20

ingredients

• 5 cups cubed sweet potatoes
• 4 cups cubed potatoes
• 1 medium turnip
• 1 large parsnip
• 4 carrots
• 4 celery ribs
• 1 large onion
• 4 garlic cloves
• 2 cups millet
• 3 cups beef broth
• 1 cup vegetable broth
• 5 1⁄2 ounces tomato paste
• 2 lbs stewing beef
• 2 teaspoons thyme
• 2 teaspoons crushed rosemary
• salt and pepper

directions

1. heat frying pan, add a little oil and heat vegetables just enough to soften them.
2. add to broth and bring to a boil. Cook for 15 minutes.
3. dry roast the millet in a frying pan for about 5 minutes, or until they begin to pop. stir very often to keep from burning.
4. add millet and remaining ingredients and cook for 20 minutes.
5. brown the beef in a frying pan, add to soup 5 minutes before the end.