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Root Vegetable Beef Soup

Serves: 2½+ gallons

Ingredients

  • 2 parsnips, peeled and diced
  • 4 ribs celery, diced
  • 3 leeks, julienne
  • 3 carrots, peeled and diced
  • 2 turnips, peeled and diced
  • 2 Tbsp. olive oil
  • 2 tsp. chopped garlic
  • 12 oz. Acini Pepe (or other small pasta)
  • ½ tsp. thyme
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. fresh rosemary, chopped
  • 1 bay leaf
  • 1½-2 lbs. cooked beef, small diced
  • 1 lb. diced plum tomatoes
  • ½ tsp. RC Roasted Garlic Base
  • 1 gallon prepared RC Golden Vegetable Base
  • 1 gallon prepared RC Beef Base of your choice

Instructions

  1. 1 In a stockpot, heat the oil and sauté chopped garlic until lightly browned.
  2. 2 Add the turnips, carrots, leeks, celery, parsnips and beef and sauté until caramelized.
  3. 3 Add the Roasted Garlic Base, Golden Vegetable Base and prepared RC Beef Base.
  4. 4 Bring to a simmer.
  5. 5 Add the remaining ingredients and simmer until pasta is tender and vegetables are cooked.
  6. 6 Serve with grated Parmesan cheese.
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