Mamaw's Orange Soup

Name: Mamaw's Orange Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs chuck roast (cut in 4" chucks); 2-28 oz cans of whole tomatoes; 16.9 oz container of beef bone broth; 2 celery stalks; 1 large yellow onion; Pasta of your choosing (I prefer angel hair); Salt and pepper to taste; Romano shredded cheese

Whitney Yau @epichomechef

Westfield, Indiana

Don’t forget to buy some Romano cheese, small pasta and some good hard bread to dip in the soup! YUM! You maybe able to add water without loosing any flavor to have more soup when you reheat it.

Whitney Yau @epichomechef

Westfield, Indiana

Don’t forget to buy some Romano cheese, small pasta and some good hard bread to dip in the soup! YUM! You maybe able to add water without loosing any flavor to have more soup when you reheat it.

Saved

Ingredients

1 hour

6 servings

2 lbschuck roast (cut in 4" chucks)
2-28 ozcans of whole tomatoes
16.9 ozcontainer of beef bone broth
2celery stalks
1large yellow onion
Pasta of your choosing (I prefer angel hair)
Salt and pepper to taste
Romano shredded cheese

Saved

Steps

1 hour

1

Brown the chuck roast chunks in large pot with vegetable oil, salt, and pepper
2

Add two 28 oz cans whole tomatoes, cutting the tomatoes with a knife while still in the can.
3

Add bone broth
4

Add 2 stalks of celery cut in half and add some leaves, and 1 large onion quartered
5

Bring to boil, then cover and turn down to a little higher then a simmer, so that you see the liquid move a little
6

Simmer for 30 minutes
7

Press the tomatoes against the side of the pan….slowly as they will squirt)
8

Taste, add salt and pepper and additional water as needed. Be careful not to water down the broth
9

Cook until meat is tender, (about an hour) Stir 2-3 times while it cooks.
10

Remove beef and set aside. Take out onions and celery and any pieces of tomatoes left and squeeze them against the side of a strainer, then discard.
11

Clean and shred meat and store in a separate container. Add a little bit of broth to keep the beef moist.
12

If you have an extra day, place the pot in fridge over night and skim the hardened fat off the top the next day.
13

Cook your choice of pasta in the complete soup broth
14

Add shredded beef
15

Serve with grated romano cheese
16

Eat with buttered crusty bread. Use leftover beef to make sandwiches!