Savory Tomato Beef Soup Recipe photo by Taste of Home
Savory Tomato Beef Soup
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 8 servings (about 2 quarts).
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
Ingredients
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1 pound beef stew meat, cut into 1/2-inch cubes
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1 small meaty beef soup bone (beef shanks or short ribs)
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2 tablespoons vegetable oil
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4 cups water
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1 can (28 ounces) diced tomatoes, undrained
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1 cup chopped carrots
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1 cup chopped celery
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1/4 cup chopped celery leaves
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1 tablespoon salt
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried basil
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1/4 teaspoon dried savory
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1/4 teaspoon dried thyme
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1/8 teaspoon ground mace
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1/8 teaspoon hot pepper sauce
Directions
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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.
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