Low Fat Beef Soup smothered in Parmesan

Soups on! It’s January in Buffalo and the only thing we Buffalonians like to do at this time of the year is cook. Unless of course it is 50 degrees outside like it was today. Then first, we get the car washed (yes every single person in Buffalo at the exact same time that I decide to) Then we take the dog to the beach to help us comb for driftwood, and to bark at people while waiting in the car for me while I run into home depot. Then, we cook.

This right here is my favorite thing in the world to make and to eat. This recipe may get me disowned. It is my mothers beef soup recipe. It is actually nothing out of the ordinary as recipes go, but omg is it delicious. The key, for me anyway, is dumping mounds of shredded Parmesan over it once it is in your bowl! If you love Parmesan this soup is for you. The real key to making this low fat is DO NOT STIR it, ever! I know how hard that is especially if you have people back and forth smelling it. Hide the ladle lol. 😉


  • 3 – 2 inch or so beef marrow bones
  • 2 lbs of stew beef
  • 1 lb carrots
  • 1 lb celery
  • 1/2 of a cooking onion
  • 2 – 16 oz cans of stewed tomatoes
  • 1 and 2/3 rds cups of acini de pepe noodles
  • shredded Parmesan cheese

In a 6 quart pot fill to 2/3 rds full with tap water. Put on the stove to boil, it will take a while. While this is heating; peel and cut carrots, and cut celery and onion to bite size pieces. I cut them pretty thin because I like my veggies soft.  Toss this all in a strainer and give it a good rinse. Open your cans of stewed tomatoes.

Once pot gets to a rolling boil add meat (seperate it as you add it so it doesn’t stick in a clump because you won’t be stirring!) and bones and boil again. Remember do not stir! As the meat and bone heat the fat will rise to the top. Skim it off with a large spoon and into an old spaghetti jar. It will look like this. See the heart? Yours may or may not ❤ you. 🙂


Keep skimming until it boils to remove all that unhealthy garbage. Once this boils add your strainer of veggies and your 2 cans of stewed tomatoes. I season this with some italian seasonings and add extra basil and a bit of oregano, some black pepper and a pinch of cayenne. I turn the burner to low (AND DO NOT STIR! LOL) and enjoy the aroma and the agitated dog waiting for his bone for the rest of the day. I cook this until it reduces to it’s original 2/3 rds of a pot. On low it usually cooks for about 8 to 10 hours and the broth holds together well and everything melts in your mouth! After it reduces I cover it and toss it in the fridge to cool overnight. This hardens more of the fat, and you can skim that off too.

After a night in the fridge I skim the hardened fat one more time with a spoon and dump the liquid into a 4 quart pan through a strainer to catch any other fat.


Once I got the liquid in a 4 quart pan I go through the pot and remove the undesirables. For me it is the bones obviously. I tease the dog with one and let it cool for his treat for later. I also remove the stewed tomatoes because I’m not a big fan of them, they have done their job. Once all that is out I add the rest to the 4 quart pan and boil it one more time. Once it boils I add 1 and 2/3 rds cups of acini de pepe noodles and cook until they are a little past el dente. Ladle yourself a generous helping because it will save you trips because you will eat more than one bowl, trust me. Add a bunch of Parmesan cheese and viola, masterpiece. I usually make some dinner rolls and a nice fresh salad to eat with this.


That my friends is not p4th3tic food. Food for the soul! Enjoy and let me know if you try this, how it turns out, and if you liked it! Peace, Love, and Hot Soup ❤ ~ p4th3tic







Tomato Based Spicy Beef Stew

Beef stew is one of my favorites. Prep time is about an hour with all the slicing and peeling, but when it’s done it feeds me for a good 3 days, plus I freeze half and get another 3 days out of that. Saves me lots of cooking time during the week when I’d rather be doing other things. If you have a family this will feed 4 easily with some left over for lunch.

I adapted this recipe from one my nephew makes for his fire station. His is a four hour stew and uses pre-cut baby carrots and celery to save on prep time. I like my veggies and meat soft, so I slice regular carrots and celery to bite size, and cook it a great deal longer. I also like things spiced well so I add a bunch of spices. I have tried different combos and like this one the best. Feel free to change it up to your taste. Hope you like it and try it. If you do please let me know how it turns out. This is the ultimate winter soul food!


  • 2 lbs of stew beef (sirloin tips if you’re rich) 😉
  • 2 lbs red potatoesDSC01818
  • 48 oz of tomato sauce
  • 1 lb of carrots
  • 1 lb of celery
  • 1/3 of a cooking onion
  • 3 bell peppers of your color preference
  • 1 jalapeño pepper
  • tapioca
  • basil
  • Italian seasonings
  • black pepper
  • paprika
  • cayenne pepper

Peel and slice 1 lb of carrots and a third of a cooking onion. Slice 1lb of celery, 1 jalapeño pepper, and 3 bell peppers. I use one of each; orange, yellow, red for pretty colors lol. Use whatever kind you decide. Quarter 2 lbs of red potatoes. Toss all this stuff in a strainer and rinse thoroughly.

Preheat the oven to 250 degrees. The roasting pan I use is an 8 lb roasting pan that you can buy at any grocery store for a few bucks. I would really rather use one I didn’t have to throw away, but I don’t have one this size as of yet. Layer 2 lbs of stew beef or sirloin tips on bottom of pan, and pour half of your choice of tomato sauce (I use Hunt’s) over the meat. Add the vegetables from your strainer evenly over the top, and pour the rest of your sauce over that.


Pretty colors yum!

I don’t measure my spices, I just evenly cover top with Italian seasoning and basil (I know Italian seasonings have basil, but I ❤ basil) then I go over quick with some black pepper, paprika, and even quicker with cayenne pepper. I always put less cayenne than I think it needs because this will cook for a long time, and I can add more if need be. Same goes for the other seasonings, add to your taste. Lastly I add about 3 tablespoons of tapioca. This is primarily used to thicken the sauce. I always end up adding more about half way through depending on how it is cooking and thickening. Have fun with it! It’s almost impossible to make a bad stew, so I encourage you to add what you like!


Lastly cover with tinfoil and pop it in the oven. I usually cook this for about 10 hours at 250 degrees, and stir and try it a few times. Trust me you won’t forget about it when the aroma fills the house, and your with your dog continuously pacing back and forth from the stove to his bed. 😉 It’s done long before 10 hours, but I like things to melt in my mouth, and to be able to cut the meat with a spoon. Hint: if you over do it on the heat, just add some Parmesan on top of each serving   🙂

The thing I abhor about cooking is clean up so I always get the sink ready before I start so I have no excuse but to do it right away. I think this just kind of psyches my mind out and it is easier lol. Remember to recycle your cans, and whatever else you can. It takes a few extra minutes, but you are helping to make your footprint smaller on this planet that we all need. 🙂

If you try this let me know how yours turns out. This is a fantastic (many) meal(s) for the one hour worth of prep and stirring time. Also great for a night shifter too lazy to cook everyday like me, and it warms you up after shoveling the snow from your driveway! 🙂 ~ p4th3tic