Description
Gentle on the stomach, tasty on the tongue, and makes everyone — even a small army — happy.
Ingredients
4 sirloin tip roasts, approximately 3 pounds each, trimmed and cut into bite-sized pieces
3 – 5 pound bags yellow potatoes, scrubbed and cut into small chunks
2 – 3 pound bags yellow onions, chopped
2 – 2 pound bags carrots, scrubbed and sliced
2 stalks celery (which means the entire bunch), scrubbed and sliced
2 heads garlic, peeled and sliced thinly
1 case (12 – 32 ounce boxes) beef broth
8 – 28 ounce cans diced tomatoes
5 – 1 pound bags green beans, cleaned and cut into 1” pieces
3 Tbsp pink himalayan salt
2 Tbsp black pepper
3 Tbsp dried parsley
3 Tbsp dried thyme
3 Tbsp dried basil
2 Tbsp dried oregano
Instructions
Trim and cut beef into bite-sized pieces. Season with 1 Tbsp salt and 1 Tbsp black pepper. In a large frying pan, cook meat in batches until browned, adding sliced garlic for the final couple minutes.
Begin heating half the beef broth in two large stock pots. Divide meat and garlic between the two pots.
Scrub and dice carrots, onions, celery, and potatoes (peeled only if it seems like the peel is really tough — yellow potatoes have a thinner peel). Divide between pots and allow to simmer, adding broth to cover veggies until all 12 boxes are used.
Add diced tomatoes, remaining salt and pepper, basil, thyme, oregano, and parsley. Simmer together until vegetables and meat are tender. Add trimmed green beans, and simmer another 10 minutes.
Season to taste.
Notes
This is a perfect recipe for employing a helper, or two to cut vegetables.
All the ingredients for this soup can be purchased for just over $100 in small town Minnesota, excluding the herbs.
