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
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.
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