Soup, Chili, Stew and Dumpling Recipes
Chuck Roast Soup
Yield: 12 to 14 servings
Ingredients
- 1 (3 1/2 pound) chuck roast
- 2 (46 ounce) cans tomato juice
- 1 package frozen mixed vegetables
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1/2 cup okra, chopped
- 1/2 cup chopped parsley
- Tabasco sauce to taste
- Salt to taste
- 1 cup spaghetti, broken into small pieces
Instructions
- Cut chuck roast into small pieces, removing all gristle and fat. Place in a very large pot and add all ingredients except spaghetti. Cover and simmer slowly for 3 hours.
- Add spaghetti and simmer for another hour.
Notes
This freezes well.