Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
8
Yield:
2 quarts
Ingredients
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.
Nutrition Facts (per serving)
| 274 | Calories |
| 6g | Fat |
| 51g | Carbs |
| 7g | Protein |
