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Jack's Old-Fashioned Beef and Vegetable Soup

Jack's Old-Fashioned Beef and Vegetable Soup

  • Prep

    25 m
  • Cook

    4 h 15 m
  • Ready In

    4 h 40 m
J.Harbold

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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Nutrition

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  • 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

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.
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Reviews

Heidi Levin
13

Heidi Levin

10/16/2009

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.

bub6958
13

bub6958

10/2/2009

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.

Joe Brutz
12

Joe Brutz

9/25/2009

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

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