Grandma Lutz’s Tomato Beef Vegetable Soup

In a very large stock pot (at least 8 quarts) braise a good size chuck roast on both sides in 1 tbsp. olive oil, then add one small minced onion.

Add water to about 2/3 full and bring to a boil and then reduce to med. low until meat is tender. At this time you may add beef bullion if you like. I use 2 cubes of Knorr beef bullion but if you are allergic to MSG leave the bullion out. It really doesn’t need it to taste good. Remove meat and cut into bite size pieces and put aside. Add one bag of frozen mixed vegetables to the broth and a large can Of tomato puree and 1/3 cup of sugar, 1 tbsp. salt and 1 tsp. black pepper. Put meat back in the pot and cook until the vegetables are tender.

In a sauce pan bring to boil in salted water 3 to 4 large potatoes peeled and diced. In another saucepan bring to boil in salted water 1 and 1/3 cups, about half the box, of macaroni or other favorite pasta to al dente stage. When tender, drain both and add to soup and turn off heat.
Your soup is done! Taste to make sure you have enough salt and sugar and water. Do not continue to cook or your pasta will be mushy. This soup freezes well but only with out the pasta.
Great with hot rolls!