Best 3 Jacks Old Fashioned Beef And Vegetable Soup Recipes

"Jack's Old Fashioned Beef and Vegetable Soup" is a classic dish with a rich history. It's a hearty, comforting soup that's perfect for a cold winter day, or any day you're craving something warm and delicious. With its succulent beef, tender vegetables, and flavorful broth, this soup has been a favorite of families for generations. Let's explore the best ways to create this classic dish, "Jack's Old Fashioned Beef and Vegetable Soup."

Check out the recipes below so you can choose the best recipe for yourself!

JACK'S OLD-FASHIONED BEEF AND VEGETABLE SOUP

Jack's Old-Fashioned Beef and Vegetable Soup image

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.

Provided by JHarbold

Categories Vegetable Soup

Time 4h40m

Yield 10

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 23.7 g, Cholesterol 14.1 mg, Fat 4.1 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 83.8 mg, Sugar 4.1 g

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

OLD-FASHIONED BEEF-VEGETABLE SOUP

Old-Fashioned Beef-Vegetable Soup image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 14

Number Of Ingredients 15

Ingredients

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g

Tips:

Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, green beans, and corn.
Don't overcook the vegetables: You want them to be tender, but not mushy. Cook them until they are just tender when pierced with a fork.
Use a good quality beef broth: The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup with a dollop of sour cream or yogurt and a sprinkle of fresh herbs: This will add a delicious finishing touch to your soup.

Conclusion:

Jack's Old-Fashioned Beef and Vegetable Soup is a hearty and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a delicious and comforting soup, give this one a try. You won't be disappointed!