Beef Turnip Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 1/2 lbs. Beef, cubed | |
| 2 tablespoons canola oil | |
| 1/4 teaspoon salt | |
| ½ cup chopped onion | Washed, peeled and finely chopped |
| ½ cup chopped carrot | Washed, peeled and finely chopped |
| 1 cup chopped turnips | Washed, peeled and chopped |
| 1 tablespoon dried parsley | |
| 1 teaspoon dried thyme | |
| 6 cups reduced sodium beef broth | |
| 1 cup no added salt canned diced tomatoes | |
| ¼ teaspoon ground black pepper | |
| 2 cloves garlic, minced | Washed, trimmed and minced |
| 1/2 cup frozen green peas |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season beef cubes with salt and pepper. Sauté until brown. Add broth, parsley, thyme and bring to boil. Reduce heat. Simmer for 45-60 minutes until beef is tender. | |
| 3 | Add remaining ingredients (except peas) and bring to a boil. | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 25 to 30 minutes. | Cook until internal temperature reaches 165°F. |
| 5 | Stir in peas just before serving and heat through. |
Posted in Soup Recipes
