Chuck Roast Soup


  • 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


  1. 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.
  2. Add spaghetti and simmer for another hour.

Serves 12 to 14.

This freezes well.

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