Hearty Beef Vegetable Soup

This was copied from a library cookbook.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1⁄2 lb boneless beef roast
• 1  quart  beef stock
• 1  bay leaf
• 1  teaspoon dried thyme
• 3  carrots, peeled and chunked
• 3  celery ribs, cut in 1 1/2-inch pieces
• 2  medium onions, coarsely chopped
• 2  small turnips, peeled and chunked
• 1  small cabbage, cut in 6 wedges
• 6  slices  French bread, cut thin
• 3  tablespoons parmesan cheese, grated

Directions

1. Trim beef of fat, thinly slice, and saute in a nonstick skillet over medium heat until lightly seared.
2. Place in a large soup pot along with stock, bay leaf, and thyme.
3. Bring to a simmer and cook for 45 minutes.
4. Remove bay leaf.
5. Pre-heat broiler.
6. Ladle soup into 6 individual deep bowls.
7. Top with French bread, sprinkle with 1/2 tablespoon Parmesan cheese.
8. Place under broiler to brown the cheese.
9. Serve at once.