Best 2 Jacks Old Fashioned Beef And Vegetable Soup Recipes

Craving a hearty and comforting meal? Look no further than Jack's Old Fashioned Beef and Vegetable Soup, a classic dish brimming with wholesome ingredients and rich flavors. This time-honored recipe has been passed down through generations, capturing the essence of traditional home cooking.

The soup features tender chunks of beef, slow-cooked in a flavorful broth infused with aromatic vegetables like carrots, celery, and onions. With every spoonful, you'll relish the medley of textures and flavors, from the succulent beef to the crisp vegetables, all harmoniously blended in a savory broth.

In addition to the classic beef and vegetable soup, the article presents a collection of variations that cater to diverse preferences and dietary needs. For those seeking a vegetarian option, the recipe for Hearty Vegetable Soup offers a delightful blend of colorful vegetables simmered in a rich broth, packed with nutrients and bursting with flavor.

For those who enjoy a spicy kick, the Zesty Mexican Tortilla Soup promises a vibrant and flavorful experience. This soup combines the warmth of Mexican spices with the comforting goodness of a classic soup, featuring tender chicken, corn, black beans, and a medley of vegetables.

The article also includes a recipe for a lighter and brighter take on the classic soup. The Springtime Vegetable Soup showcases the freshness of seasonal vegetables, with a vibrant mix of asparagus, peas, carrots, and baby potatoes simmered in a light and flavorful broth.

Indulge in the timeless flavors of Jack's Old Fashioned Beef and Vegetable Soup, and explore the delightful variations offered in the article. Whether you prefer a classic hearty soup, a vegetarian feast, a zesty Mexican twist, or a light and refreshing springtime delight, these recipes will satisfy your cravings and warm your soul.

Here are our top 2 tried and tested recipes!

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

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

Tips:

Use high-quality ingredients: The fresher and better the ingredients, the more flavorful your soup will be.
Don't skimp on the vegetables: Vegetables are the heart of this soup, so don't be afraid to add plenty of them. A variety of vegetables will give your soup more flavor and texture.
Brown the beef before adding it to the soup: Browning the beef will add a rich, savory flavor to the soup.
Use a good quality beef broth: The beef broth is the base of the soup, so it's important to use a good quality one. If you can, make your own beef broth from scratch. It's easy to do and it will make a big difference in the flavor of your soup.
Season the soup to taste: Be sure to taste the soup as you're cooking it and adjust the seasonings accordingly. Add more salt, pepper, or herbs as needed.
Let the soup simmer for a while: Simmering the soup for a while will help the flavors to develop and deepen.
Serve the soup with your favorite toppings: Some popular toppings for beef and vegetable soup include sour cream, shredded cheese, crumbled bacon, and chopped fresh parsley.

Conclusion:

This Jack's Old Fashioned Beef and Vegetable Soup is a hearty, flavorful, and easy-to-make soup that's perfect for a cold winter day. It's also a great way to use up leftover beef. So next time you're looking for a delicious and comforting soup, give this recipe a try. You won't be disappointed.