1. Place sirloin tipped roast into a 20 quart stockpot and fill 1/2 to 3/4 of the way full with water. 2. Add beef bouillon cubes, bay leaves,garlic,pepper,salt,rosemary,diced onions and celery. bring to a rapid boil over high heat. 3. Boil roast in seasoned water for about 40 minutes. 4. Turn heat to low and remove beef to a large platter. Cool slightly and cube beef into bite size pieces. 5. Re-add the beef(and juices) back to broth, also add the rutabaga and carrots. bring back to a boil over high heat and boil for about 30 minutes or until rutabagas and carrots are firm tender. 6. Add potatoes and continue to boil over high heat for 20-30 minutes ot until all vegetables are soft tender. 7. when vegetables are almost done, add cabbage and continue to boil for another 15-20 minutes or until cabbage is soft. 8. Turn off heat and let cool slightly(soup will be very hot!). 9. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
