Jack s Old-Fashioned Beef and Vegetable Soup
Nutrition :
264 calories,
4.6 stars -
based on 224 reviews
Yield : 10 servings
Ingredients
-
2 tablespoons butter1 onion, coarsely chopped4 stalks celery, chopped⅓ pound lean round steak, cut into 1/2-inch cubes1 quart beef stock1 quart water1 bay leaf¼ teaspoon dried marjoram¼ teaspoon dried oregano2 pounds beef soup bones1 large potato, peeled and cut into large chunks1 large carrot, peeled and cut into large chunks1 small green bell pepper, chopped¼ cup dry black beans¼ cup dried split peas¼ cup white rice¼ cup elbow macaroni1 cup crushed tomatoes in puree¼ cup chopped cabbage1 cup red winesalt and ground black pepper to taste
Directions
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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.
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