Mom's Macaroni Tomato Beef Soup

Karen B


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.


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


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2 lb
chuck roast, bone-in
6 qt
beef broth
1 large
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


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

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About Mom's Macaroni Tomato Beef Soup

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Hashtags: #Tomato, #beef, #pasta, #soup

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