INGREDIENTS
FOR THE BROTH
- Steak bone or other cut of beef
- Water – 3 liters (12 cups)
- Brown beef
- Large carrot -2
- Celery sticks – 2
- White onion, quartered – 1
- Grind salt and pepper – To taste
- Vegetables – To taste
FOR THE SOUP
- Diced tomatoes – 796 ml (28 oz) can
- Celery sticks cut into small pieces – 2
- Large onion cut into eighths – 1
- Short pasta, to taste – To taste
- Fresh spinach Cut into strips – to taste Taste
- Green beans – to taste
- Corn kernels – to taste
METHODS
FOR THE BROTH
Place all ingredients in a large pot.
Cook over medium heat for 1 hour and 45 minutes or until the mixture is reduced by a third.
Strain the stock through a sieve to remove the solid ingredients (reserve the carrots, see NOTES) and return to the heat.
FOR THE SOUP
Add a can of diced tomatoes to the drained broth.
Collect the carrots cooked in the broth, cut them into pieces and add them to the soup.
Add celery, onion and noodles (and possibly the meat pieces from the broth, see NOTES).
Remove the soup from the heat when the noodles are cooked and the vegetables are still crunchy (if desired, they can also be half-cooked). This should only take a few minutes.
Add the spinach. If you want to add vegetables like green beans, corn kernels, or frozen peas, now is the time to do so.They require very little cooking.
Serve the soup hot in a bowl and sprinkled with grated cheese.
Have fun!
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