Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.35 Kcal (717 kJ)
Calories from fat	29.29 Kcal
		% Daily Value*
Total Fat	3.25g	5%
Cholesterol	13.25mg	4%
Sodium	646.22mg	27%
Potassium	797.34mg	17%
Total Carbs	20.79g	7%
Sugars	5.81g	23%
Dietary Fiber	3.09g	12%
Protein	10.24g	20%
Vitamin C	22.4mg	37%
Vitamin A	0.5mg	18%
Iron	6mg	33%
Calcium	61.7mg	6%

Amount Per 100 g
Calories	39.01 Kcal (163 kJ)
Calories from fat	6.67 Kcal
		% Daily Value*
Total Fat	0.74g	5%
Cholesterol	3.02mg	4%
Sodium	147.11mg	27%
Potassium	181.51mg	17%
Total Carbs	4.73g	7%
Sugars	1.32g	23%
Dietary Fiber	0.7g	12%
Protein	2.33g	20%
Vitamin C	5.1mg	37%
Vitamin A	0.1mg	18%
Iron	1.4mg	33%
Calcium	14mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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