Vegetable Beef Soup

Vegetable Beef Soup

6 Carrots
2 Parsnips
About a cup cut up Butternut squash
2 stalks Celery
2 or 3 stalks Boc choy
1 medium Rutabaga
1 pound of stew beef.
2 medium onions
4 cloves garlic

I brown the stew beef seasoning it with garlic powder and onion powder to taste, and when it’s browned I put a bit of water in the bottom of the frying pan to get all the pot liquor then pour it all into my soup pot. I add a couple of cups of water and 1/2 cup of balsamic vinegar, bring it to a boil and then turn it down to simmer.

I cut up the veggies and put them in the pot with the meat with the following spices.

About a tablespoon of oregano, 1 teaspoon basil, 1/2 teaspoon paprika, and salt very lightly. I like it best when I have fresh basil and oregano and you’ll need to experiment with the proportions so it suits your own taste.