SPICY ITALIAN SOUP

Spicy Italian Soup image

To warm up those cold winter night, this soup does the trick. The flavor of having it simmer all day makes it extra special.-David Wallace-Menard, Shepard, Montana

Provided by Taste of Home

Categories Lunch

Time 3h40m

Yield 8 servings.

Number Of Ingredients 17

Previous Next

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 small soup bone, optional
2 tablespoons olive oil
1 can (28 ounces) stewed tomatoes
1 cup chopped celery
1 cup sliced carrots
1/4 cup snipped celery leaves
1 tablespoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
1/4 teaspoon dried savory
1/4 teaspoon dried thyme
1/8 teaspoon ground mace
Hot peppers, seeded and minced or crushed red pepper flakes to taste
4 cups water
1 cup elbow macaroni

Steps:

In a Dutch oven, brown beef and soup bone in oil over medium-high heat. Stir in tomatoes, celery, carrots, celery leaves and seasonings. Add water and bring to a boil. Cover and reduce heat to simmer. Cook 3-4 hours or until meat is tender. Remove any meat from the soup bone; discard bone. Dice meat and add to soup. Twenty minutes before serving, add macaroni; cook, covered, until tender.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 1109mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.