Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 onion, coarsely chopped

  3. 4 stalks celery, chopped

  4. 1/3 pound lean round steak, cut into 1/2-inch cubes

  5. 1 quart beef stock

  6. 1 quart water

  7. 1 bay leaf

  8. 1/4 teaspoon dried marjoram

  9. 1/4 teaspoon dried oregano

  10. 2 pounds beef soup bones

  11. 1 large potato, peeled and cut into large chunks

  12. 1 large carrot, peeled and cut into large chunks

  13. 1 small green bell pepper, chopped

  14. 1/4 cup dry black beans

  15. 1/4 cup dried split peas

  16. 1/4 cup white rice

  17. 1/4 cup elbow macaroni

  18. 1 cup crushed tomatoes in puree

  19. 1/4 cup chopped cabbage

  20. 1 cup red wine salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops. Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.


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