Mom's Macaroni Tomato Beef Soup

Name: Mom's Macaroni Tomato Beef Soup
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: MANY (makes about 10 quarts of soup, enough to freeze or to feed a crowd)
Cuisine: American
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

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 votes0

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
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How to Make Mom's Macaroni Tomato Beef Soup

Step-by-Step

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!