Jack's Old-Fashioned Beef and Vegetable Soup Recipe - Allrecipes.com
Jack's Old-Fashioned Beef and Vegetable Soup Recipe
  • READY IN 4+ hrs

Jack's Old-Fashioned Beef and Vegetable Soup

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    4 hrs 15 mins

    4 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2009

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.

Most Helpful Critical Review
Jan 20, 2011

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.

Oct 02, 2009

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.

Sep 25, 2009

Thanks Jack!! These are the kind of recipes I'm always looking for, handed down by our Mothers to keep their boys strong!

Dec 29, 2009

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!

Dec 07, 2010

Wonderful! My husband said throw out all the other beef soup recipes..this is the one!

Nov 08, 2010

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!

Nov 04, 2010

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.


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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