Recipe by J.Harbold
"Each generation added to this recipe, from my mother, my father's mother Emmazettat Bolan born in 1860 in Pine Creek, Ohio, Elizabeth Ann Pemberton Bolan, and from her mother Margaret McCrary born in 1786 in Carolina. It's a very hearty soup my family begs for. I am now 76 and have yet to find one as rich. Serve in large soup plates with hot French bread."
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onion, coarsely chopped
lean round steak, cut into 1/2-inch cubes
beef soup bones
potato, peeled and cut into large chunks
carrot, peeled and cut into large chunks
green bell pepper, chopped
dry black beans
dried split peas
crushed tomatoes in puree
salt and ground black pepper to taste
This is a great soup!! I am not a great black bean fan so I soaked some Northern beans overnight and used them instead. I also used Swanson's beef broth (26 oz) and added 6 oz of sherry to make up the one quart of beef broth the recipe called for. I still added the red wine. I cooked the pasta and rice separtately so it wouldn't get mushy if left in the soup. My family loved this recipe and rest assured, I will be making this through out the chilly months to come.
If you dislike red wine, do NOT add. The stock was ok up until the wine was added. Even after adding sugar, condensed tomato soup, salt...nothing could cover the red wine flavor.
I made the recipe as stated. This recipe was time consuming, but it was very tasty. Leftovers the next day were even better. I would suggest waiting a day for the full flavor. The cabbage gave it a great taste. I wasn't crazy about the black beans but my husband liked them. I would also suggest waiting until about 15 minutes before the soup is ready to add the macaroni that way it will not get starchy.
Thanks Jack!! These are the kind of recipes I'm always looking for, handed down by our Mothers to keep their boys strong!
OUTSTANDING! This is a GREAT soup! We use left-over prime rib scraps and bones from Christmas dinner and followed this recipe (for the most part). I had a 10 bean dry mix with barley so I use 2 cups of that instead of the 1/4 cup amounts of beans/rice/macaroni. We did follow the "core" recipe exactly! The beef broth with the crushed tomato puree and the cup of red wine made a superb broth! I believe that this recipe would be very "forgiving" if you made some small substitutions, just don't mess with the broth...it is perfection!
Wonderful! My husband said throw out all the other beef soup recipes..this is the one!
Way to go Jack! I was making soups having made beef stock yesterday and came here to my favorite site for ideas. The best soup recipes do not come from bullion cubes, packaged vegetables or bottles of juice. I skimmed most of the fat off my stock then I could add butter without guilt! Way to Rock It Grandma!
This is a great recipe for cold days. I added extra meat. I think you could pretty much make any substitutions you want and it would be fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Jack's Old-Fashioned Beef and Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 184
** Calories from Fat: 37
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