Mom's Macaroni Tomato Beef Soup
By
Karen B
@kittyohkitty
7
This recipe has been passed down from my grandmother, to my mother, and then to me...time has come to pass it along to my daughters, and to all who enjoy a hearty, flavorful soup that eats like a meal. The slow simmer brings out the most flavor. You can speed it up, but it will not be the same.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
MANY (makes about 10 quarts of soup, enough to freeze or to feed a crowd)
Prep:
30 Min
Cook:
5 Hr
Method:
Stove Top
Ingredients
-
2 lbchuck roast, bone-in
-
6 qtbeef broth
-
1 largeonion, diced
-
2 ccelery, diced
-
1 lbmacaroni, uncooked
-
1 qtv-8, or tomato juice (spicy is good)
-
2 tspsalt
-
2 tspblack pepper
-
·various seasonings, to taste
How to Make Mom's Macaroni Tomato Beef Soup
- Salt the roast and place in a deep stew pot. Cover with broth (or water) and simmer on low for 2-4 hours until the meat is fork tender.
- Remove meat from broth. Strain broth and return broth to pan. Add vegetables and seasonings (adjust salt and seasoning to taste). Simmer until vegetables are tender.
- While vegetables cook, remove meat from bone and discard bone and fat. Dice remaining meat and set aside.
- Once vegetables are tender, add the quart of juice and macaroni. Cook until pasta is tender.
- Add the reserved meat, heat through, and enjoy!
About Mom's Macaroni Tomato Beef Soup
Course/Dish: Beef Soups Other Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
