mom's macaroni tomato beef soup

kittyohkitty avatar
By Karen B
from Manchester, NH

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.

serves MANY (makes about 10 quarts of soup, enough to freeze or to feed a crowd)
prep time 30 Min
cook time 5 Hr
method Stove Top

Ingredients For mom's macaroni tomato beef soup

  • 2 lb
    chuck roast, bone-in
  • 6 qt
    beef broth
  • 1 lg
    onion, diced
  • 2 c
    celery, diced
  • 1 lb
    macaroni, uncooked
  • 1 qt
    v-8, or tomato juice (spicy is good)
  • 2 tsp
  • 2 tsp
    black pepper
  • various seasonings, to taste

How To Make mom's macaroni tomato beef soup

  • 1
    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.
  • 2
    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.
  • 3
    While vegetables cook, remove meat from bone and discard bone and fat. Dice remaining meat and set aside.
  • 4
    Once vegetables are tender, add the quart of juice and macaroni. Cook until pasta is tender.
  • 5
    Add the reserved meat, heat through, and enjoy!