Roasted Vegetable Beef Soup

It is true that roasted vegetables are more delicious and more easily made than other preparations.  I am on my forth week of coughing and hacking and generally feeling a bit of the "crud".   I have taken to upping the fruit and vegetable ratio in our diets in an effort to aid myself to shake this.  Sooooo I thought vegetable soup was called for and that I would try roasting all of the veggies rather than just simmering them into submission!!!  It led to a more intense roasted vegetable flavor rather than the usual mellow blend of flavors and we liked it a lot.

I am pleased with the outcome and this is how I made it.

3 meaty soup bones
1 1/2 pound stewing meat
1 large onion diced
6 cloves of garlic mashed
1 fresh hot pepper of your choice chopped
4 pounds of fresh roma tomatoes skins removed
1/2 head fresh cabbage chopped
3 stalks of celery diced
4 carrots diced
3 turnips peeled and chopped
3 parsnips peeled and diced
4 medium white potatoes peeled and diced
6 C. water
6 C. beef broth
3 t. salt
1 t. pepper
additional veggies as desired

 Roast the seasoned meat at 350 degrees in a covered dutch oven for 2 hours.  Remove from the oven and add enough water to barely cover.  Replace the lid and simmer on lowest heat on top of the stove.

Increase oven to 425 degrees F.

Root vegetables

Meanwhile sprinkle a half sheet pan with olive oil and toss the onion, garlic, hot pepper, tomatoes, and cabbage into the pan.  Salt and pepper and toss with the oil till coated.  Roast at 425 degrees F for 35 minutes.  While this is roasting prepare a second sheet pan the same way using the celery, carrots, turnips, parsnips, and potato.  Set it aside until the first pan is done.

Remove the first tray of roasted vegetables and roast the second pan for 50 minutes.  Remove the simmering meat from the dutch oven and strain the broth into a very large heavy bottomed kettle.  Set the meat aside to cool.  Place the roasted veggies from the first pan in the stock and add additional stock if needed to cover.  Set to simmer.

Remove the second tray of roasted veggies from the oven and add them to the soup kettle.  Pull apart the cooled beef from the bones and add also.  Correct seasonings and add any additional canned or left over vegetables you like.  Add additional broth and serve or continue to simmer til serving time.

Note:  I added 2 C. green beans,  2 C. peas,  and 2 C. corn to my soup and ended with enough to give my son's family half of the recipe.