Ingredient!
Tomatoes in a tin 29 Ounce (1 can, 2 1/2 sizes)
Chopped celery and leaves 1 cup (16 tablespoons)
Onions 2, chopped
3 tablespoon butter
Rice or Orzo or egg noodles 3/4 cup (12 tablespoons)
Beef pounds 2 pounds (adjust amount as needed)
Salt Toaste
Pepper To Taste.
Preparation!
Cover the beef bones with water and bring to the boil.
Add tomatoes.
Bake sliced vegetables in butter for 10 minutes.
Add to the bones and bring to the boil.
Let it simmer for 2 hours, or until the meat is soft.
Sieve and squeeze vegetables through a sieve.
Add rice, orzo or noodles and cook until tender.
If you use a beef shank, remove the meat when it is soft, cut into small pieces and add it to the soup.