Beef-Tomato Soup

1  cup		beef cooked from the bone
5		peppercorns
2		stalks celeries (leafy)
1		small onion
1  teaspoon		bay leaf
1/2  lb.		carrots, sliced
1/2		head of cabbage, chopped
6  ounces		tomato paste
411  grams		one can diced tomatoes (no salt added)

Tip: Click on the ingredient links to learn the nutritional information for all the Beef-Tomato Soup ingredients. The serving size for any ingredient in Beef-Tomato Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

I start with a 1 and a half pound package of meaty bones like oxtail or short ribs, but I can't make FitClick understand that I'm going to remove the bone, gristle, fat, etc., so I list it in the recipe as lean stew meat.

Fill a large stock pot half full of water and set it on high heat. To the water, add the meaty bones, peppercorns, celery leaves, bay leaf, a slice of onion, and one chopped carrot. Boil for 2 hours. Remove beef and strain broth. If you wish to remove all the fat, chill overnight.

Add sliced carrots, celery, and cabbage to the broth and bring it to a boil while you cut the meat from the bone & gristle. Add the meat into the pot as you go. When the carrots are tender, add the diced tomato and paste. Bring the soup back to a boil before serving. It will be even better as leftovers!