Savory Tomato Beef Soup

Total Time

Prep: 30 min. Cook: 4 hours


8 servings (about 2 quarts)

Updated: Jun. 30, 2023
This soup is one my mother taught me to make. It's good all year but especially when the weather's cold. In winter, I serve it with grilled cheese sandwiches. It would also be a nice lunch with a side salad or homemade cornbread. Even our grandchildren like it. It's a good way of getting them to eat their vegetables. —Edna Tilley, Morganton, North Carolina


  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1 small meaty beef soup bone (beef shanks or short ribs)
  • 2 tablespoons vegetable oil
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/4 cup chopped celery leaves
  • 1 tablespoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon hot pepper sauce


  1. In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

Nutrition Facts

1 cup: 142 calories, 7g fat (2g saturated fat), 35mg cholesterol, 1057mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 12g protein.