Hearty Beef And Tomato Soup

Ingredients

• 3½ lbs lean beef from round
• 2 lbs marrow bone
• 2 qts cold water
• 1 can tomatoes
• 1 tsp peppercorns
• 1 tbsp salt
• 1 tbsp lean raw ham, finely chopped
• 2 tbsp butter
• 1/3 cup carrot, cut in small pieces
• 1/3 cup turnip, cut in small pieces
• 1 onion, cut in small pieces
• 1 sprig celery
• ½ bay leaf

Method

1. 1 Wipe beef and cut into 1-inch cubes. Place half the beef in a large kettle with the marrow bone, cold water, and tomatoes.
2. 2 Brown the remaining half of the beef in a hot frying pan with some marrow from the bone, then transfer to the kettle.
3. 3 Heat slowly to boiling point, then cook at a temperature just below boiling for five hours.
4. 4 Cook the ham, carrot, turnip, onion, celery, parsley, and butter in a separate pan for five minutes.
5. 5 Add the cooked ham and vegetables, peppercorns, salt, parsley, and bay leaf to the soup. Cook for one and a half hours.
6. 6 Strain the soup, cool quickly, remove the fat, and clear if necessary before serving.