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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servesMANY (makes about 10 quarts of soup, enough to freeze or to feed a crowd)
prep time30 Min
cook time5 Hr
methodStove 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
salt
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!
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