The big pot of vegetable beef soup

Sorry for the long hiatus. When I started volunteering for a weekly show on my local college radio station, the blogs started suffering accordingly. This recipe has been kicking around in draft for a long time, so it's about time I get it finalized and out there for folks to read.

I was asked to do something soup-like with about three pounds of beef leftovers at work, and this is what I created.


Vegetable beef soup with potatoes and fresh herbs

1/4 cup olive oil
4 large onions, chopped
2 to 3 cups diced celery
6 carrots, sliced or diced
6 medium-sized zucchinis, quartered and sliced (or cubed)
1/4 cup chopped fresh rosemary
1 to 2 tsp dried thyme
about 4 pounds potatoes, diced
about 3 pounds beef leftovers: brisket, roast beef
6 quarts beef broth
1/2 cup chopped parsley
salt and pepper to taste

Sweat the carrots, onions and celery in olive oil until tender. Add other vegetables, broth, herbs (except parsley) and beef bits and bring to boil. Simmer until potatoes are tender and flavors have blended, add parsley and season to taste. Best when served one day after cooking.