Root Vegetable Soup in Beef Broth

A tasty soup.

2 bay leaves

1 Tbsp. black peppercorns

2 tsp. allspice berries

2 Tbsp. olive oil

1/4 c. chopped onion

1 c. chopped celery + a handful of chopped leaves

2-3 carrots, chopped

3-4 small-medium potatoes, diced

1-2 c. other diced root vegetables (beets, radishes, turnips, etc.), optional

Salt

1 quart beef broth

Snipped fresh dill, optional

1-2 c. cooked barley or noodles, optional

In a piece of cheesecloth, bundle and tie the bay leaves, peppercorns and allspice berries.

In a soup pot, saute the onion in olive oil for 2-3 minutes, then add celery and carrots, season with salt, and saute for 2-3 minutes more. Add the potatoes, any other root vegetables, broth and cheesecloth bundle. Simmer on low for about 6 minutes, or until the potatoes and other vegetables are just firm-tender. Cook time will depend on the vegetables' dice size.

Remove spice bundle and stir in a bit of fresh dill and/or barley or noodles if you like.

Recipe created or adapted by Liz Talley, Urban Graze

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