beef raisen soup
(1 rating)
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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.
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(1 rating)
yield
15 -20
prep time
25 Min
cook time
4 Hr
Ingredients For beef raisen soup
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2 1/2 lbchuck roast
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1 mdonion -- halved and sliced
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1 qtstewed tomatoes -- add juice from tomatoes also
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1/2 craisins -- dark or light
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4 qtwater
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salt & pepper to taste
How To Make beef raisen soup
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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.
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2Add water and bring to boil. Skim off mud from top of pot.
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3When clear add remaining ingredients, turn heat down to lowest setting. Cover and let simmer for 4 hours or until beef is tender.
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4Cook one pound noodles of choice, such as elbow macaroni, shells, farfalle.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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