This soup is a version of Michael Stebner’s chunky red beet-and-tomato soup published in Food & Wine magazine.
1 Tbsp. extra-virgin olive oil
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, minced
1 hot pepper, minced
1/2 tsp. hot Mexican-style chilli powder
One 12-oz. can whole peeled Italian tomatoes, crushed by hand, juices reserved
2 medium carrots, peeled and cut into 1/2-inch pieces
4 medium beets with stems and leaves, cut into 1/2-inch pieces, stems and leaves also cut
1 cup beef or chicken broth
2-lb piece of beef meat with a marrow bone, some of the meat cut into 1-inch pieces
1/4 lb. Parmesan, grated
Whole-milk or non-fat Greek yogurt, for serving
1. In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the hot pepper and chili powder. Add the tomatoes and their juices, the beets with the stems and leaves, carrots. Season with salt and add the broth to cover the vegetables. Add the marrow bone and meat. Bring to boil, cover and simmer over low heat until the vegetables are very tender, about 1 hour. Add Parmesan and stir. Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop.
2. Reheat the soup and season with salt if needed. Serve topped with a dollop of yogurt.
Make ahead. The soup can be refrigerated for up to 3 days. It is the best next day.