Spicy Italian Soup

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 small soup bone, optional
• 2 tablespoons olive oil
• 1 can (28 ounces) stewed tomatoes
• 1 cup chopped celery
• 1 cup sliced carrots
• 1/4 cup snipped celery leaves
• 1 tablespoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon dried savory
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground mace
• Hot peppers, seeded and minced or crushed red pepper flakes to taste
• 4 cups water
• 1 cup elbow macaroni

1. In a Dutch oven, brown beef and soup bone in oil over medium-high heat. Stir in tomatoes, celery, carrots, celery leaves and seasonings. Add water and bring to a boil. Cover and reduce heat to simmer. Cook 3-4 hours or until meat is tender. Remove any meat from the soup bone; discard bone. Dice meat and add to soup. Twenty minutes before serving, add macaroni; cook, covered, until tender.

meat, soup bone, olive oil, tomatoes, celery, carrots, celery, salt, marjoram, basil, italian seasoning, thyme, ground mace, peppers, water, elbow macaroni

Taken from www.tasteofhome.com/recipes/spicy-italian-soup/ (may not work)