Beef Raisen Soup Recipe

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Beef Raisen Soup

Carol Badurek


This is my all time favorite soup. The trick is not to serve the sweet little surprise to the fussy eaters, until after they taste the soup for themselves. It is simple and easy to prepare and freezes very well.

★★★★★ 1 vote
25 Min
4 Hr


2 1/2 lb
chuck roast
1 medium
onion -- halved and sliced
1 qt
stewed tomatoes -- add juice from tomatoes also
1/2 c
raisins -- dark or light
4 qt
salt & pepper to taste


1Cut chuck roast or other piece of beef to stew sized pieces. Braise in bottom of soup/stock pot in 2 tablespoons margarine or in beef fat.
2Add water and bring to boil. Skim off mud from top of pot.
3When clear add remaining ingredients, turn heat down to lowest setting. Cover and let simmer for 4 hours or until beef is tender.
4Cook one pound noodles of choice, such as elbow macaroni, shells, farfalle.
5Serve hot. For those who think the raisins are distasteful. They sweeten the broth and give it a different flavor. Raisins do not have to be eaten, but should be left in soup for flavor.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy