Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  1. 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. Yield: 40 servings (10 quarts).


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