Beef Raisen Soup

Beef Raisen Soup Recipe

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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

How to Make Beef Raisen Soup


  1. Cut 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.
  2. Add water and bring to boil. Skim off mud from top of pot.
  3. When clear add remaining ingredients, turn heat down to lowest setting. Cover and let simmer for 4 hours or until beef is tender.
  4. Cook one pound noodles of choice, such as elbow macaroni, shells, farfalle.
  5. Serve 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.

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About Beef Raisen Soup

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

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