Meat Bones Tomato Soup Recipes

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BEEF-TOMATO SOUP



Beef-Tomato Soup image

Make and share this Beef-Tomato Soup recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs sirloin steaks, cut into 1/2 inch cubes
1 large onion, chopped
1 large green pepper, chopped
2 tablespoons oil
3 medium potatoes, peeled and cubed
3 medium carrots, chopped
4 cups beef broth
1 cup water (or 5 cups beef broth)
2 tablespoons paprika
1 tablespoon sugar
salt and pepper
1/4 teaspoon cayenne pepper
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
  • Add in the next 10 ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
  • Stir in the crushed tomatoes and the tomato paste.
  • Cover and simmer for another 25-30 mins longer, or until the meat is tender.
  • Discard the bay leaves before serving.
  • Garnish soup bowls with a couple of tablespoons of sour cream if desired.

SAVORY TOMATO BEEF SOUP



Savory Tomato Beef Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 4h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 1057mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

OLD-WORLD TOMATO SOUP



Old-World Tomato Soup image

This hearty soup has been in our family for four generations, and I've never seen another recipe like it. Each spoonful brings back memories.

Provided by Taste of Home

Categories     Lunch

Time 3h35m

Yield 16-20 servings.

Number Of Ingredients 15

3 quarts water
4 bone-in beef short ribs (2 pounds)
2 to 3 meaty soup bones, beef shanks or short ribs (about 2 pounds)
1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, halved
1 large onion, quartered
1/2 cup chopped fresh parsley, divided
1 tablespoon salt
1-1/2 teaspoons pepper
4 carrots, cut into 1-inch pieces
2 parsnips, peeled and quartered
2 cups sour cream
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg, optional
1 package (8 ounces) egg noodles, cooked and drained

Steps:

  • In a large kettle, combine water, ribs, soup bones, tomatoes, celery, onion, 1/4 cup parsley, salt and pepper. Cover and simmer for 2 hours. Add carrots and parsnips; cover and simmer for 1 hour or until meat and vegetables are tender. , With a slotted spoon, remove meat, bones and vegetables. Strain broth and skim off fat; return all but 1 cup broth to kettle. Set reserved broth aside. Remove meat from the bones; dice and return to kettle. Discard celery and onion. Cut parsnips, carrots and tomatoes into 1/2-in. pieces and return to kettle. Add remaining parsley. , In a large bowl, combine the sour cream, flour, nutmeg if desired and reserved broth; stir into soup. Add noodles. Cook and stir until thickened and heated through (do not boil).

Nutrition Facts : Calories 214 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 449mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

MEAT BONES TOMATO SOUP



Meat Bones Tomato Soup image

A self-created soup! Serve with dark soy sauce.

Provided by Sheklin

Categories     Tomato Soup

Time 1h45m

Yield 4

Number Of Ingredients 7

1 ½ pounds pork spareribs
3 tomatoes, diced
1 potato, peeled and diced
1 large carrot, diced
1 onion, diced
1 teaspoon salt
5 cups water

Steps:

  • In a deep skillet over medium heat, cook spareribs in water to cover until meat begins to fall from the bone, 1 hour. Drain.
  • In a large pot over medium heat, combine tomatoes, potato, carrot, onion, salt and 5 cups water. Place the ribs in the pot, bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are soft.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 25.9 g, Cholesterol 90 mg, Fat 25.2 g, Fiber 3.4 g, Protein 24.8 g, SaturatedFat 8.8 g, Sodium 1084 mg, Sugar 2.3 g

MEAT BONES TOMATO SOUP



Meat Bones Tomato Soup image

A self-created soup! Serve with dark soy sauce.

Provided by Sheklin

Categories     Tomato Soup

Time 1h45m

Yield 4

Number Of Ingredients 7

1 ½ pounds pork spareribs
3 tomatoes, diced
1 potato, peeled and diced
1 large carrot, diced
1 onion, diced
1 teaspoon salt
5 cups water

Steps:

  • In a deep skillet over medium heat, cook spareribs in water to cover until meat begins to fall from the bone, 1 hour. Drain.
  • In a large pot over medium heat, combine tomatoes, potato, carrot, onion, salt and 5 cups water. Place the ribs in the pot, bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are soft.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 25.9 g, Cholesterol 90 mg, Fat 25.2 g, Fiber 3.4 g, Protein 24.8 g, SaturatedFat 8.8 g, Sodium 1084 mg, Sugar 2.3 g

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