Ingredients

The following ingredients have 8 Servings
  • 2 lbs. rump roast, cubed
  • 4 beef marrow soup bones ((optional))
  • 30 oz can stewed tomatoes, cut up
  • 32 oz. beef broth
  • 1 medium onion, chopped
  • 5-6 stalks celery, chopped
  • 5-6 carrots, chopped
  • 1-2 medium parsnips, chopped
  • 10 oz. pkg. frozen peas
  • 1/2 cup fresh parsley, chopped
  • 1/2-3/4 cup small pasta, such as alphabet noodles, pastina or orzo
  • Salt & pepper to taste

Instruction

  • 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.