2 pounds beef soup bones
2 quarts water, or more as needed
2 tablespoons olive oil
12 carrots, chopped
1 stalk celery, chopped
3 onions, chopped
2 cloves garlic, minced
6 potatoes, cubed
1 head cabbage, finely chopped
1 1/2 tablespoons chopped fresh parsley (or 1 tsp. dried)
5 whole allspice berries
1 bay leaf
1 teaspoon salt
1 pinch ground black pepper
1 1/2 cups tomato puree
Salt and pepper to taste
Olive oil for drizzling
Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
Saute carrots, celery, and onion in olive oil until tender. Add garlic and saute two minutes.
Stir in the potatoes, cabbage, allspice berries, bay leaf, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes.
Stir in the tomato puree and return soup to a boil. Salt and pepper to taste.
Drizzle with olive oil when served.