Root Vegetable Beef Soup

Ingredients

1 Tbsp. parsley, chopped
1 tsp. basil
1 tsp. oregano
½ tsp. thyme
2 tsp. Garlic in Oil
12 oz. Acini Pepe (or other small pasta)
2 Tbsp. olive oil
2 turnips, peeled and diced
3 carrots, peeled and diced
4 ribs celery, diced
3 leeks, julienne
2 parsnips, peeled and diced
1½-2 lbs. cooked beef, small diced
1 lb. diced plum tomatoes
½ tsp. Roasted Garlic Base
1 gallon prepared Golden Vegetable Base
1 gallon prepared Beef Base of your choice
1 Tbsp. fresh rosemary, chopped
1 bay leaf

Instructions

(yields 2½+ gallons)

In a stockpot, heat the oil and sauté Garlic in Oil until lightly browned. Add the turnips, carrots, leeks, celery, parsnips and beef and sauté until caramelized. Add the No Added MSG Roasted Garlic Base, No Added MSG Golden Vegetable Base and prepared RC Beef Bases. Bring to a simmer. Add the remaining ingredients and simmer until pasta is tender and vegetables are cooked. Serve with grated Parmesan cheese.