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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jacob's Soup Recipe

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This recipe for Jacob's Soup is from Mandy & Kacy's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Chuck Roast - boneless 3 - 4 lbs.
4 - 6 beef marrow soup bones
Salt and Pepper
Fresh Garlic 3 to 4 cloves
2 t. Marjoram
1 t. Parsley
1 t. Thyme
Bay Leaves 5 - 6
1 T. Brown Mustard - to taste
6 medium onions
2 28 oz cans of tomato sauce
1 28 oz crushed tomatoes (not drained)
Celery bunch diced including the head greens
Carrots 6 - 8 medium
Directions:
Directions:
Into a large soup pot place meat and bones. Fill pot with water til meat is just covered. Place on high heat and bring to boil. One it starts boiling, skim the brown curd from the top. Turn down to simmer and add everything but potatoes and carrots. Simmer uncovered on low for 3 - 4 hours minimum. Taste periodically and add above seasonings as needed.

One hour before you're going to eat it turn soup up to a hard boil. Add a few shakes of salt, then whole carrots and potatoes.

Meal is served in two courses. First soup over extra fine noodles. Then roast with carrots and potatoes.

You can add another can of sauce if you want it more tomato-y.

 

 

 

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