Ingredients
8
8 servings
- •2 pounds beef soup bones
- •2 quarts water, or more as needed
- •12 carrots, chopped
- •6 potatoes, cubed
- •1 head cabbage, finely chopped
- •3 onions, minced
- •1 ½ tablespoons chopped fresh parsley
- •10 whole allspice berries
- •1 bay leaf
- •½ star anise
- •1 teaspoon salt
- •1 pinch ground black pepper
- •1 ½ cups chopped tomato
- •½ cup heavy cream
Instructions
- Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
- Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.
Nutritional Facts
Per 8 servings
- Calories: 274
- Carbohydrate: 51g
- Fat: 6g
- Fiber: 11g
- Protein: 7g
- Sugar: 13g
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