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Finally Fall Root Vegetable Soup

Finally Fall Root Vegetable Soup: Comforting and full of good for you vegetables, this soup will bring joy to your heart and your belly.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: American
Servings: 10

Ingredients

  • 1 ½ pounds ground protein we use venison, but any ground protein would do
  • Salt and pepper to taste
  • 3 cups sweet potatoes largely diced
  • 3 cups rutabaga largely diced
  • 3 cups red potatoes largely diced
  • 3 cups carrots largely diced
  • 1 ½ cups diced onion
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • ½ teaspoon pepper
  • 1 tablespoon dried sage
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 7 cups beef broth divided

Instructions

  • In a large Dutch oven, combine diced potatoes, rutabaga, carrots and 5 cups of beef broth.
  • Bring to a boil and simmer for 15-20 minutes, until vegetables are tender.
  • Meanwhile, in a large saucepan, brown ground protein, seasoning with salt and pepper to taste. Set aside.
  • In the same large saucepan begin to heat the onions and garlic, adding ½ tablespoon-1 tablespoon of oil if necessary. Sprinkle with ½ teaspoon pepper and 1 tablespoon dried sage.
  • Once the onions have softened (about 5 minutes), add butter.
  • Melt over medium heat. Once the butter is melted, stir in the flour, making a roux.
  • Slowly add in remaining beef broth, ½ cup at a time, stirring the whole time, bringing to a boil before you add more broth.
  • Once the broth has been fully incorporated, slowly add the onion mixture to other root vegetables.
  • Stir in the ground protein and allow everything to come up to temperature. Add additional salt or pepper as needed.

Notes

Gluten free? Feel free to skip the flour and butter roux.