Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours

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

Nutritional Facts

1 cup: 184 calories, 8g fat (2g saturated fat), 35mg cholesterol, 1109mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 13g protein.

  • 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
  1. 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.
Originally published as Spicy Italian Soup in Reminisce July/August 1992, p39

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