my favorite soup
this is my favorite soup growing up my mom always made this for some reason as I got older she made it on 90 degree days it tastes better if you let it sit better to make ahead serve next day if served after it cools over night skim off fat off top we always have it for a week sometimes keep adding to it and only eat it with the noodles I have days that I crave it and yes sometimes on a hot day ,we cook it and leave it in our pot if no room in refrigerater if it's cold out we store it in our breezeway(no heat) in there easy to reheat make sure animals can't get in it,lol enjoy
prep time
cook time
method
Stove Top
yield
depends on quantity of soup you make we always had 4 or more
Ingredients
- 1 - beef chuck roast
- 1 or 2 packages beef bones( depend on size)
- 1 package celery ribs & leaves
- 1-2 - onion
- 1-2 pinch parsley
- 1-2 can tomatoes, canned italian-style and diced
- 1 bag potatoes
- 1 bag carrots
How To Make my favorite soup
-
Step 1put beef & bones in salted cold water bring to boil skim off top(brown foam) while that happening prep veggies & spices(celery,leaves,dice onion,open cans of tomatoes)garlic,italianing seasoning,salt,pepper
-
Step 2after skimming add all ingredients except carrots & potatoes-Boil soup for an hour or until meat is tender,while soup cooking peel & cut up carrots & potatoes,add them to soup cook until veggies are cooked add water as needed serve with Homemade Egg Noodles,or store bought noodles are fine wide egg noodles
-
Step 3serve with Italian bread & butter,alone or with a salad
- 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
Keyword:
#Carrot
Keyword:
#potato
Keyword:
#Tomato
Keyword:
#beef
Keyword:
#soup
Keyword:
#homemade soup
Keyword:
#Egg Noodle
Ingredient:
Beef
Culture:
German
Method:
Stove Top
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