Jack's Old-Fashioned Beef and Vegetable Soup

Jack's Old-Fashioned Beef and Vegetable Soup

20
J.Harbold 1

"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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Ingredients

4 h 40 m servings 184 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 25 Ratings

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Most helpful positive review

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 mak...

Most helpful critical review

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.

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 mak...

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...

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...

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 bo...

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.

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 wish I could say that I liked this soup, but I cant. I even tweaked the recipe with the tips provided by highest rated review (i.e. removed black beans) posters. But the dozen or so people who...