Hearty Beef Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This was copied from a library cookbook. 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.
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