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Savory Tomato Beef Soup

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
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    8 servings (about 2 quarts)

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.
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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Reviews

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Average Rating:
  • susan
    Nov 7, 2020

    I was so happy to find this recipe. It brought back memories as a child when we ran home from school for lunch and my Irish Grandmother had a huge pot of this vegetable beef soup awaiting us. Hers was so thick we ladeled it out over crusty bread, so good a meal especially on a cold damp day. I varied the recipe a bit using what was available in the pantry. Plum tomatoes which I broke apart in a crockpot, added finely chopped onions, carrots, celery and the celery leaves. I used one cup of water and two cups of organice beef stock. I used a pinch of nutmeg to replace the mace and herbs de provence to replace the savory and marjarom. Fresh basil rolled and chopped, garlic minced and dry oregano. For the beef, used a CAB top round steak, very thin and tender which was cubed into smaller pieces, floured and seared in a small amout of olive oil after added to the soup reduced a 1/4 cup of sweet red port and added that to the pot. When finished, I may add barley and can the meal in three quart jars to have on hand for another day. This is a great recipe regardless of preparing as written or making a few variations. Thanks so much for posting.

  • lisa53202
    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.

  • teri396
    Apr 2, 2009

    No comment left

  • FriedaG
    Feb 23, 2008

    No comment left