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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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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 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:
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).
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