Homemade beef soup is so easy to make. This soup is a clear broth that gets its flavor from the beef bones and vegetables that you use. It can be frozen in quart containers and is delicious on a cold winter’s day. Serve with thin egg noodles or smaller noodles like alphabets or orzo.
For picky children who do not like vegetables, serve only the broth with noodles, knowing that the goodness of the vegetables is in the broth.
1 package of beef marrow bones, 1 medium yellow onion, 4 – 5 carrots
4 stalks celery, 3 branches of italian parsley, 1 can diced tomatoes
1 tablespoon paprika, 1/2 teaspoon black pepper, 1 teaspoon salt
optional- 1 boneless chuck steak, 4 peeled eastern potatoes
1- In a large stock pot, put bones in and fill with water about 3 inches from the top of the pot. Turn fire to high until brownish foam appears on top of the water.
2- Turn down to a simmer and use a large spoon to skim the brownish foam off the top of the broth.
3- Add the peeled onion, washed celery and parsley, peeled carrots, paprika, black pepper and salt.
4- Allow to simmer for about 35 to 40 minutes.
If you are going to add the boneless chuck steak, add when you begin making the soup. The potatoes can be added the final 15 minutes of cooking.
This turns this delicious soup into a heartier meal. Serve the soup first. The meat, potatoes, carrots and celery can be a nice main entree. If you like, the meat can be cut into chunks and served in the soup. Use your imagination and any leftover vegetables you have can go into the soup to make it into beef/vegetable soup.