Mom's Macaroni Tomato Beef Soup

By Karen B
@kittyohkitty

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 votes

Comments:

2 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 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: salt
2 tsp: black pepper
: various seasonings, to taste

How to Make Mom's Macaroni Tomato Beef Soup

Step-by-Step

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!