Feb 3, 2009

Jack’s Homemade Beef Vegetable Soup:

With the winter season still here there’s nothing like ‘Soup.’
I think you will really enjoy this one....

1 Large Can of Crushed Tomatoes (any brand)
2 Cans of Whole White Potatoes (any brand)
L & P Steak Sauce (original)
A1 Steak Sauce (original)
4 Gloves of Fresh Garlic (optional)
Cooking Oil
Table Salt
Fresh Ground Black Pepper
Bay Leaves (spice section of grocery store)
Garlic Powder (spice section of grocery store)
Crushed Oregano (spice section of grocery store)
1 Large Frozen Bag of Mixed Vegetables (corn, lima or string beans, carrots) (frozen section)
1 Small Frozen Bag of Cut String Beans (frozen section)
1 Small Frozen Bag of Peas (frozen section)
1 Small Frozen Bag of Baby Lima Beans (frozen section) - leave out if you don't like Lima Beans
1 Large Yellow Onion (produce section)
Fresh Garden Celery (produce section)
4 Large Fresh White Mushrooms (produce section)
Fresh Garden Parsley (produce section)
Fresh Baby Carrots (produce section)
Large Beef Soup Bone(s) (Butcher / Meat section)(about 1 1/2 pounds)
1 1/2 Pounds of Beef Cubes (Butcher / Meat section)
Note: Get butcher to cut into one to two inch cube pieces.
1 Small Bottle of Red Wine (1/2 measuring cup)
1 Can of Beef Broth

You Will Also Need:
1 Large 8 or 10 Quart Pot with Lid
Can Opener
Paper Towels for clean up
Large Cooking Spoon
Sharp Paring Knife
2 Medium Size Mixing Bowls or Corning Ware Style Dishes
Measuring Cup
Soup Bowls
Soup Spoons

Cooking Tip – if you don’t have a lid, use a piece of aluminum foil, just lay on top of pot.

Preparation Directions:
Slice Mushrooms.
Remove Potatoes from cans, cut in half, place in bowl
Cut 2 stalks of fresh celery – cut length in half and then into diagonal small 1 inch pieces.
Cut 10 Baby Carrot Pieces in half.
Chop about 1/2 cup of Fresh Parsley.
Chop Whole Large Yellow Onion.
Finely Chop 4 Gloves of Garlic (optional).
Open Can of Beef Gravy.
Open Can of Crushed Tomatoes.

Cooking Directions:
Step # 1 ....
Pre-Heat the Pan on Medium Heat (no lid)
Place small amount of oil in pan
Saute the Onions and Mushrooms - when about half way done ADD....
The Beef Cubes, lightly brown – next Add in...
1 Can of Beef Gravy
1/2 Can Water
1/2 Cup of Red Wine
1 Tablespoon of L & P Sauce
1 Tablespoon of A1 Steak Sauce
1 Tablespoon of Fresh Ground Black Pepper
1 Teaspoon of Table Salt
2 Tablespoons of Oregano
When it starts to boil, turn to Med-Low Heat... Add...
1 Tablespoon of Sugar
Stir, cook for about 5 minutes
Remove from pan, place in bowl and set aside (Need about a 3-quart size).

Step # 2 ....
In same large Pot (do not clean out), Add Slightly over ½ water to 8 or 10 Quart Pot.
Place on stove on high heat.
Add in the Large Soup Bone(s) - about 11/2 lbs.
Add 2 Bay Leaves
Add Baby Carrots
Add 3 Tablespoons of L & P Sauce
Add 2 Tablespoons of Fresh Black Ground Pepper
Add the 1/3 cup of fresh chopped Parsley
Add the Fresh Cut Celery
Add 1 Teaspoon of table Salt
Add 1 Teaspoon of Garlic Powder
Stir thoroughly
Cover with lid until boiling. Then partially cover with lid allowing some steam to escape so ingredients don’t overflow.
Cook for 40 Minutes.
Add 1 Tablespoon of Sugar
Add one can of Crushed Tomatoes
Cook on Low-Med Heat for about 20 Minutes, lid partially on.

Step # 3 ....
Add in pre Cook Beef Cubes.
Stir thoroughly
Cover with lid until boiling. Then partially cover with lid allowing some steam to escape so ingredients don’t overflow.
Reduce again to low-med heat.
Cook for 20 Minutes with lid.
Add In Sliced Potatoes
Cook for about another 10 minutes with lid.
Remove Soup Bone(s) and discard.

Step # 4 ....
Add in the Frozen Vegetables as follows .....
Whole Large Bag of Mixed Veggies
Whole small Bag of Cut String Beans
1/2 small Bag of Lima Beans
1/2 small Bag of Peas
Cook for another 30 minutes on low-med heat with lid partially on.

Step # 5 ....
Taste, add pepper, salt or sugar as needed.
Stir Thoroughly.
Remove Bay Leaves.
Turn off heat.

Serve Steaming Hot in a Soup Bowl

Note: I freeze what is left over using Tupperware 2 quart containers.

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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