Jack's Old-Fashioned Beef and Vegetable Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Jack's Old-Fashioned Beef and Vegetable Soup Recipe). 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.

Brief

Prep 25 mins

Cook: 4hrs15 mins

Total: 4hrs40 mins

Servings: 10

Yield: 10 servings

Jack's Old-Fashioned Beef and Vegetable Soup Recipe

Ingredients

2 tablespoons butter

1 onion

coarsely chopped

4 stalks celery

chopped

⅓ pound lean round steak

cut into 1/2-inch cubes

1 quart beef stock

1 quart water

1 bay leaf

¼ teaspoon dried marjoram

¼ 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

¼ cup dry black beans

¼ cup dried split peas

¼ cup white rice

¼ cup elbow macaroni

1 cup crushed tomatoes in puree

¼ cup chopped cabbage

1 cup red wine

salt and ground black pepper to taste

Soup, Stew and Chili

Directions

Step 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.

Step 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

Jack's Old-Fashioned Beef and Vegetable Soup Recipe

Servings Per Recipe:10

Calories: 184.1

% Daily Value *

Protein: 8.9g 18%

Carbohydrates: 23.7g 8%

Dietary Fiber: 4.2g 17%

Sugars: 4.1g

Fat: 4.1g 6%

Saturated Fat: 2g 10%

Cholesterol: 14.1mg 5%

Vitamin A Iu: 1661.3IU 33%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.3mg 17%

Vitamin C: 24mg 40%

Folate: 73.4mcg 18%

Calcium: 48.9mg 5%

Iron: 2.1mg 11%

Magnesium: 39.2mg 14%

Potassium: 550.2mg 15%

Sodium: 83.8mg 3%

Thiamin: 0.2mg 21%

Calories From Fat: 36.7

*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.