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


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


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!

About this Recipe

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