Makes:
4-6 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 46 oz. beef broth
- 2 cans condensed tomato soup
- 1 tablespoon flour
- 1 cup chopped celery
- 1 small onion, chopped
- 2 tablespoons dried parsley flakes
- 1 tablespoon pepper
- 1 lb. bite sized top round roast or top round steak pieces
- 1 cup pre-cooked and cooled pasta
make it
Pour beef broth and condensed soup into a large pot and bring to a simmer. Add Tbsp. of flour and bring the broth to a rapid boil, stirring in the flour and allowing the broth to froth at the top.
Reduce to simmer again and add chopped celery, onion, parsley, pepper, and steak.
Simmer for 30 minutes and add pasta just before serving.
Notes
My entire family goes nuts over this soup, and I make it all the time with whatever we have for leftover steak or roast. You could experiment with other cuts of meat; I think stew beef would even be great with this flour thickened soup!
I find that cooking and fully cooling the pasta before adding it to the soup keeps it from getting all mushy.
