beef raisen soup
(1 RATING)
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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prep time
25 Min
cook time
4 Hr
method
---
yield
15-20 serving(s)
Ingredients
- 2 1/2 pounds chuck roast
- 1 medium onion -- halved and sliced
- 1 quart stewed tomatoes -- add juice from tomatoes also
- 1/2 cup raisins -- dark or light
- 4 quarts water
- - salt & pepper to taste
How To Make beef raisen soup
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Step 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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Step 2Add water and bring to boil. Skim off mud from top of pot.
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Step 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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Step 4Cook one pound noodles of choice, such as elbow macaroni, shells, farfalle.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Tag:
#Quick & Easy
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