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Go60 YUM - recipes and the joys of dining
Share your recipes January 2014

Rainbow Kitchen

Turnip Beef Soup

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1 tablespoon olive oil

4 cups beef or chicken broth

1 cup beer or ale

1/4 cups barley, rinsed and drained or brown rice

2-3 turnips, peeled and cut into small cubes

1-3 leeks, or onions, chopped

2 carrots, scrubbed and cut into small cubes

1 stalk celery, diced

Fresh or dried thyme to taste

Salt and pepper to taste


Trim away all visible fat from beef and cut into small cubes. Heat oil in a large saucepan; add beef and cook over medium heat to brown on all sides. Add remaining ingredients to pan and bring to a boil. Reduce heat and simmer, covered, for 1½ hours. Makes 4 to 6 servings.

Allison's Article:

Rooting for the Roots of Healthy Eating



Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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