Savory Tomato Beef Soup Recipe

4.5 1 3
Savory Tomato Beef Soup Recipe
Savory Tomato Beef Soup Recipe photo by Taste of Home
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Savory Tomato Beef Soup Recipe

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4.5 1 3
Publisher Photo
Meet the Cook: This soup's 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 corn bread. Even our grandchildren - we have four - like it. It's a good way of getting them to eat their vegetables. My husband and I have two grown daughters. -Edna Tilley, Morganton, North Carolina
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours

Ingredients

  • 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

Directions

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. Yield: 6-8 servings (about 2 quarts).
Originally published as Savory Tomato Beef Soup in Country Woman January/February 1998, p33

Nutritional Facts

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

  • 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. Yield: 6-8 servings (about 2 quarts).
Originally published as Savory Tomato Beef Soup in Country Woman January/February 1998, p33

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lisa53202 User ID: 1079567 202566
Reviewed Feb. 28, 2010

"I put everything in the slow cooker after browning the meat. I did throw in more soup bones than called for, but otherwise followed the recipe. Pretty good."

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