What is Mississippi stew?

Mississippi stew is often a loose term for variations of Mississippi pot roast turned into a stew or soup form. Like Ms soup, it features beef, ranch seasoning, au jus gravy mix, pepperoncini, and butter. The stew version may include more vegetables or thicker broth for a spoonable, hearty experience.

Where is the 45-year-old soup?

This refers to a viral internet story about a perpetual soup kept simmering for decades. While it’s not related to Ms soup, it reflects the long-standing appeal of comforting, slow-cooked dishes. Ms soup , however, is made fresh and consumed within days.

What is the traditional soup in Louisiana?

Louisiana is known for gumbo and etouffée , both rich, flavorful soups or stews made with a roux base and usually seafood or sausage. Though Ms soup originates from Mississippi, it shares that Southern comfort profile.

Why is it called a Mississippi roast?

The original Mississippi roast was created by a home cook in Mississippi using five simple ingredients: roast, ranch mix, au jus mix, butter, and pepperoncini. Its simplicity and big flavor made it go viral, leading to spin-offs like sandwiches, casseroles, and this very soup.

Ms Soup Recipe – Easy - mealstomake.com

Name: Ms Soup Recipe – Comforting Mississippi Flavor in a Bowl
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Southern
Ingredients: 2 lbs chuck roast or stew meat, cubed; 4 cups beef broth; 1 packet ranch seasoning mix; 1 packet au jus gravy mix; 1/4 cup unsalted butter; 6–8 pepperoncini peppers (plus 1 tbsp juice); 1 cup diced onions; 1 cup sliced carrots; 1 1/2 cups baby potatoes, halved; 2 cloves garlic, minced; Salt and black pepper to taste; Optional: chopped parsley or green onions

Description

Ms soup is a hearty Mississippi pot roast turned into a slow-simmered soup with beef, ranch, au jus, and pepperoncini for ultimate comfort.

Ingredients

Scale

2 lbs chuck roast or stew meat, cubed

4 cups beef broth

1 packet ranch seasoning mix

1 packet au jus gravy mix

1/4 cup unsalted butter

6–8 pepperoncini peppers (plus 1 tbsp juice)

1 cup diced onions

1 cup sliced carrots

1 1/2 cups baby potatoes, halved

2 cloves garlic, minced

Salt and black pepper to taste

Optional: chopped parsley or green onions

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Instructions

1. Sear beef in a pan or in Instant Pot using sauté mode (optional).

2. Transfer beef to slow cooker or leave in Instant Pot.

3. Add onions, carrots, potatoes, and garlic.

4. Sprinkle ranch and au jus mixes on top.

5. Add butter and pepperoncini peppers with a splash of juice.

6. Pour in beef broth and stir gently.

7. For slow cooker: Cook on low 7–8 hours or high 4–5 hours.

8. For Instant Pot: Pressure cook on high for 35 minutes, natural release 10 minutes.

9. Shred beef and stir before serving.

10. Garnish with parsley or onions if desired.

Notes

For leaner option, use trimmed stew meat or turkey.

Pairs well with cornbread or mashed potatoes.

Leftovers can be frozen up to 3 months.

Prep Time: 15
Cook Time: 480
Category: Soup
Method: Slow Cooker
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 3g
Sodium: 950mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg