Spicy Italian Soup Recipe

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To warm up those cold winter night, this soup does the trick. The flavor of having it simmer all day makes it extra special.—David Wallace-Menard, Shepard, Montana

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Spicy Italian Soup Recipe

Prep: 10 min. Cook: 3-1/2 hours

Yield: 8 Servings

10 210 220

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 small soup bone, optional
2 tablespoons olive oil
1 can (28 ounces) stewed tomatoes
1 cup chopped celery
1 cup sliced carrots
1/4 cup snipped celery leaves
1 tablespoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
1/4 teaspoon dried savory
1/4 teaspoon dried thyme
1/8 teaspoon ground mace
Hot peppers, seeded and minced or crushed red pepper flakes to taste
4 cups water
1 cup elbow macaroni

Directions

In a Dutch oven, brown beef and soup bone in oil over medium-high heat. Stir in tomatoes, celery, carrots, celery leaves and seasonings. Add water and bring to a boil. Cover and reduce heat to simmer. Cook 3-4 hours or until meat is tender. Remove any meat from the soup bone; discard bone. Dice meat and add to soup. Twenty minutes before serving, add macaroni; cook, covered, until tender. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 184 calories, 8 g fat (2 g saturated fat), 35 mg cholesterol, 1,109 mg sodium, 16 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Spicy Italian Soup in Reminisce July/August 1992, p39