Jack's Old-Fashioned Beef and Vegetable Soup Recipe
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Jack's Old-Fashioned Beef and Vegetable Soup

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."

Rating: This weblink has been rated 5 times with an average star rating of 4.8 Read Reviews (5)

Rate/Review | 663 people have saved this

Prep Time:
25 Min
Cook Time:
4 Hrs 15 Min
Ready In:
4 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 tablespoons butter
  • 1 onion, coarsely chopped
  • 4 stalks celery, chopped
  • 1/3 pound lean round steak, cut into 1/2-inch cubes
  • 1 quart beef stock
  • 1 quart water
  • 1 bay leaf
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 2 pounds beef soup bones
  • 1 large potato, peeled and cut into large chunks
  • 1 large carrot, peeled and cut into large chunks
  • 1 small green bell pepper, chopped
  • 1/4 cup dry black beans
  • 1/4 cup dried split peas
  • 1/4 cup white rice
  • 1/4 cup elbow macaroni
  • 1 cup crushed tomatoes in puree
  • 1/4 cup chopped cabbage
  • 1 cup red wine
  • salt and ground black pepper to taste

Directions

  1. Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
  2. Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 184 | Total Fat: 4.1g | Cholesterol: 14mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2009 by bub6958 
I made the recipe as stated. This recipe was time consuming, but it was very tasty. Leftovers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by Joe Brutz 
Thanks Jack!! These are the kind of recipes I'm always looking for, handed down by our Mothers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by Jack 
This is a great soup!! I am not a great black bean fan so I soaked some Northern beans... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by jillpali 
Delicous! I cooked 8 oz. noodles separately and then ladled the broth & carrots over for my 3... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by joejoe 
this was great and as the old saying goes add everything but the kitchen sink MORE

 
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