Beef and Vegetable Soup

  • 2 lbs. ground sirloin
  • 5 carrots
  • 2 parsnips
  • 1 turnip
  • 1 purple onion
  • 3 large cloves garlic
  • 1 cup frozen green beans
  • 1 cup frozen green peas
  • 1 cup frozen lima beans
  • 1 can golden hominy
  • 1 Tbsp. dried parsely
  • 1 Tbsp. Nature’s Seasons
  • 10 cups water
  • Salt and pepper to taste

In a large soup pot brown the beef, seasoning with some Nature’s as you go. Peel and chop the carrots, parsnip, turnip, and onion. Once the beef is completely browned, add the peeled and chopped ingredients. Stir to combine and allow to cook for around 5 minutes. Add the chopped garlic. Pour in 10 cups of water, bring to a boil, and allow to boil for 10 minutes before adding other ingredients. Add green beans, lima beans, and peas. Drain and add 1 can of golden hominy corn. Add dried parsley and remaining Nature’s Seasons. Let simmer until carrots are fork tender. Taste! I ended up adding about 2 teaspoons of additional salt and 1 tsp of black pepper.

Wine Pairing Suggestion

Francis Ford Coppola Diamond Collection Merlot

***Serves 6-8 people

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: