Prep Time::20 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 20 mins
Servings::8
Yield::2 quarts
Ingredients
Oops! Something went wrong. Our team is working on it.
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 teaspoon salt
1 bay leaf
½ star anise
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream
Directions
Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat; simmer for 1 1/2 hours, adding more water, as necessary, to maintain 2-quart level. Remove and discard soup bones. Strain broth into a fresh pot; return to stovetop.
Add carrots, potatoes, cabbage, onions, parsley, allspice berries, salt, bay leaf, star anise, and black pepper to broth. Cook until potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes; return to a boil. Top servings with heavy cream.