As a lifelong Presbyterian, when I saw this recipe for Presbyterian Soup, I knew it was something I needed to serve for my small group. I couldn’t get over the hilarity of Presbyterians chowing down on our namesake dish. Is it just me that is amused? Its a recipe that has been handed down throughout generations of church members. These days have been extremely blustery with rain soaking our town & flooding our streets. I’ve been enjoying scrolling Instagram to see everyone’s photos from around the country as we ride out this stormy weather. I especially love the snow pictures! It makes for the perfect day to serve up a steaming pot of veggie laden stew!
Be aware that this soup did take me quite a bit of time to make. There is a fair amount of chopping of onions, celery, carrots, and potatoes that takes place. It also takes time to do the roast then shred it before letting all of the ingredients simmer together. If labor intensive soups are not in your wheel house, an easy way to still be able to make this is to brown some ground beef, add in to the broth with a bag of mixed frozen veggies and a can of beans, then boil until veggies are soft. Then you have a delicious soup in a fraction of the time. Taking that time to hand chop each of those fresh vegetables is really worth it though. The soup just tastes so much more fresh!
You will notice that there is rice in this dish. Stir your dish well before serving to make sure it doesn’t sink to the bottom! When you are simmering it, the best way to tell if the soup is done is to see if your fork can easily sink into the carrots & potatoes, but another way is to test the rice. If it’s still hard, let it keep boiling!
Serve this soup up with a bowl of fresh cilantro to sprinkle on top for some greens and a big basket of Bacon, Cheddar, Chive Biscuits topped with Maple Butter! Check back for those recipes coming up!
- 24 ounce grass fed chuck roast
- 1 large onion
- 4 cups potatoes, cubed
- 4 carrots, sliced
- 3 large stalks celery, chopped
- 3 14 ounce cans beef broth
- 1 10 ounce can tomato soup
- 2 cups water
- 1 24 ounce can kidney beans
- 1 bay leaf
- ¼ cup rice
- 1 teaspoon of Jane's Crazy Salt OR 1 teaspoon salt, 1 teaspoon pepper
- Chop onion into small pieces.
- Add to a skillet with the roast.
- Cook until browned.
- Shred and toss with the onions.
- Chop up potatoes, carrots, & celery.
- Combine all ingredients to a large pot.
- Bring to a boil.
- Lower heat and simmer until vegetables are tender.