Jack's Old-Fashioned Beef and Vegetable Soup Popular Recipes

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Jack's Old-Fashioned Beef and Vegetable Soup

"Each technology delivered 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 mom 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 discover one as wealthy. Serve in massive soup plates with hot French bread."

Ingredients :

• 2 tablespoons butter
• 1 onion, coarsely chopped
• 4 stalks celery, chopped
• 1/three pound lean round steak, reduce into half of-inch cubes
• 1 quart pork inventory
• 1 quart water
• 1 bay leaf
• 1/four teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 2 pounds beef soup bones
• 1 massive potato, peeled and cut into huge chunks
• 1 large carrot, peeled and cut into large chunks
• 1 small green bell pepper, chopped
• 1/4 cup dry black beans
• 1/four cup dried break up peas
• 1/4 cup white rice
• 1/4 cup elbow macaroni
• 1 cup overwhelmed tomatoes in puree
• 1/4 cup chopped cabbage
• 1 cup red wine
• salt and floor black pepper to taste

Instructions :

Prep : 25M	Cook : 10M	Ready in : 4H40M

• Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak within the melted butter till the onions caramelize, 7 to ten mins. Add the pork stock, water, bay leaf, marjoram, oregano, and soup bones; decrease the heat to medium-low and simmer 3 hours, skimming froth off the pinnacle of the soup because it develops.
• Add the potato, carrot, bell pepper, black beans, cut up peas, rice, macaroni, tomatoes in puree, cabbage, and crimson wine to the stockpot. Simmer 1 hour greater. Remove the soup bones, scraping any meat from them again into the pot. Season with salt and pepper to serve.

Notes :

• Reynolds® Aluminum foil may be used to keep meals moist, cook it flippantly, and make clean-up less complicated.

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