Turnip the Volume: Vegetable Beef Soup
7-bone steaks or blade steaks- about 2 lbs (2-3 steaks)
2 Tbs Extra-virgin olive oil
1 medium onion, diced
6 oz tomato paste (1 small can or jar)
3 cloves garlic, minced
4 cups beef stock, reduced sodium or homemade
4 cups chicken stock, reduced sodium or homemade
2 stalks celery, small dice
4 medium turnips, peeled and diced
1 ½ cups petite baby carrots
1 28 oz can diced tomatoes
2-3 fresh tomatoes, diced (optional)
10 oz frozen corn (1 small bag)
3-4 sprigs fresh thyme (or ½ teaspoon dried)
2 dried bay leaves
¼ cup minced fresh parsley
Salt and pepper, to taste
2. Add onion and tomato paste to the pot and sauté for 3 minutes until just softened. Add minced garlic and cook, stirring for 30 seconds. Return steak to the pot. Add beef stock and simmer steak gently for 1 1/2 hours or until tender.
3. Remove steak from the pot and set aside. Add chicken stock, celery, turnips, baby carrots, diced tomatoes with juices, fresh tomatoes, frozen corn, fresh thyme, and bay leaves. Allow to simmer until vegetables are tender, about 20 minutes. When steak is cool enough to handle, shred beef, discarding any bones, and return shredded beef to soup pot. Add additional broth or water as needed to thin soup to desired consistency.
4. Remove bay leaves, thyme sprigs, and season with salt and pepper to taste. Add fresh parsley off heat. Serve.
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. Look for Angela's monthly articles in Charm East Texas.