Hearty soups like this one can be used as a total meal.  Thick and chunky with lots of meat and vegetables, you only need to serve this soup with a crusty loaf of bread to receive rave reviews. 

  • 3-4 beefy soup bones
  • 1 small steak or ¼ lb. stewing beef, cut into cubes
  • 2-3 onions, chopped
  • 2 stalks celery, chopped
  • 3-4 carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 6 cups water
  • 1 can diced tomatoes
  • 3 beef bouillon packets
  • Salt and pepper
  • 1 tsp. dried basil
  • 1 tsp. minced garlic
  • 1 tsp. dried thyme
  • Dash of Worcestershire sauce
  • 1 TSBP. Cooking oil
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 3 cups chopped fresh spinach
  • 1 cup medium flat egg noodles

In a large stock pot, heat oil and brown meat cubes.  Add water. Bring to a boil and skim liquid of fat.

Reduce heat and add all remaining ingredients, except corn, peas, spinach and noodles.  Simmer, covered for approximately 2-3 hours. 

Add egg noodles, corn and peas, and cook for another 15 minutes.  Stir in spinach and cook for 5 minutes more.

Serve hot.