Jack's Old-Fashioned Beef and Vegetable Soup

admin 25/04/20 Recipes


10 servings

Prep Time


Cook Time



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


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.

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.


Calories: 184 kcal

Carbohydrates: 23.7 g

Cholesterol: 14 mg

Fat: 4.1 g

Fiber: 4.2 g

Protein: 8.9 g

Sodium: 123 mg

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