This soup can’t be beat for its incredibly rich flavor. Full of tender chunks of beef and loaded with vegetables, it’s a hearty, easy to make dinner for two or a crowd.
½-3/4cupsmall pasta, such as alphabet noodles, pastina or orzo
Salt & pepper to taste
Instructions
Heat a large stock pot over medium high heat. Add meat and sear to a nice brown, add a little water and scrape bits off bottom, let brown slightly and pour off browned broth into a bowl. Turn meat and sear each side, adding water and pouring off browned broth as you go. This broth is rich and adds a nice depth to the soup but is also totally optional.
Remove meat from stock pot.
Add a slight bit of olive oil to the bottom of the pot and sauté onion for 5 minutes or until soft and translucent.
Add meat back into stock pot with onions.
Add bone marrow soup bones, beef broth, stewed tomatoes and enough water to cover beef.
Bring to boil, lower heat and let simmer, uncovered, on stove for 1-2 hours.
Add vegetables and seasoning and continue to simmer for another hour.
Add alphabet noodles and cook for 15 minutes or as directed on package. (pastina can also be substituted and cuts the cooking time to about 6 minutes)
Serve hot with a side of warm bread or crackers.
Notes
Directions for Crockpot Vegetable Beef SoupFollow steps 1-4 as noted in directions then add remaining ingredients except for peas, substitute potatoes for pasta, cover, and cook on low for 8 hours.Directions for Instant Pot Vegetable Beef SoupFollow steps 1-4 as noted in directions but on the saute setting for Instant Pot. Add remaining ingredients except for peas and pasta, cover, and cook on high pressure for 20 minutes. Allow a natural release of pressure for 10 minutes then vent to release the remaining pressure. Set to saute and add frozen peas and small pasta and cook until tender.