Total TimePrep: 20 min. Cook: 3-1/2 hours
Makes40 servings (10 quarts)
- 1 boneless beef chuck roast (4 pounds)
- 4 quarts water
- 2 bay leaves
- 2 medium onions, diced
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 4 teaspoons dried basil
- 1 teaspoon garlic powder
- 2 packages (9 ounces each) frozen Italian or cut green beans
- 1 package (16 ounces) frozen peas
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 packages (7 ounces each) shell macaroni, cooked and drained
- Grated Parmesan cheese
- Place beef roast, water and bay leaves in a large kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
- Remove meat from broth; cool. Add onions, carrots and celery to broth; cook for 20 minutes or until vegetables are tender.
- Cut meat into bite-size pieces; add to broth. Add tomatoes, tomato sauce, parsley, seasonings, beans, peas and kidney beans. Cook until vegetables are done, about 10 minutes.
- Add macaroni and heat through. Remove bay leaves. Ladle into soup bowls; sprinkle with Parmesan cheese.
Jul 31, 2011
Have been making this for a couple of years. My family loves it. I know it freezes well, but I'm going to try canning it this year.
Oct 3, 2010
I have a recipe on my blog that is very similar and has helped me lose some weight! Flavorful yet healthy too! We need more like this.
Oct 3, 2009
Wow. This is great. Just what I needed to freeze up my herbs that I grew over the summer.
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