jack's old-fashioned beef and vegetable soup

Ingredients

• Servings: 10
• 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
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 40 mins


• 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 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.