Sweet Potato Millet Soup

• 5 cups cubed sweet potatoes
• 4 cups cubed potatoes
• 1 medium turnip
• 1 large parsnip
• 4 carrots
• 4 celery ribs
• 1 large onion
• 4 garlic cloves
• 2 cups millet
• 3 cups beef broth
• 1 cup vegetable broth
• 5 12 ounces tomato paste
• 2 lbs stewing beef
• 2 teaspoons thyme
• 2 teaspoons crushed rosemary
• salt and pepper

1. heat frying pan, add a little oil and heat vegetables just enough to soften them.
2. add to broth and bring to a boil.
3. Cook for 15 minutes.
4. dry roast the millet in a frying pan for about 5 minutes, or until they begin to pop.
5. stir very often to keep from burning.
6. add millet and remaining ingredients and cook for 20 minutes.
7. brown the beef in a frying pan, add to soup 5 minutes before the end.

potatoes, potatoes, parsnip, carrots, celery, onion, garlic, millet, beef broth, vegetable broth, tomato, stewing beef, thyme, rosemary, salt

Taken from www.food.com/recipe/sweet-potato-millet-soup-521205 (may not work)