You will never find a beef soup recipe as rich as this one. It takes time to prepare but why skimp? Serve in large soup plates with hot French bread.
This is a great soup!! I am not a great black bean fan so I soaked some Northern beans overnight and used them instead. I also used Swanson's beef broth (26 oz) and added 6 oz of sherry to make up the one quart of beef broth the recipe called for. I still added the red wine. I cooked the pasta and rice separtately so it wouldn't get mushy if left in the soup. My family loved this recipe and rest assured, I will be making this through out the chilly months to come. - 15 Oct 2009 (Review from Allrecipes USA and Canada)
I made the recipe as stated. This recipe was time consuming, but it was very tasty. Leftovers the next day were even better. I would suggest waiting a day for the full flavor. The cabbage gave it a great taste. I wasn't crazy about the black beans but my husband liked them. I would also suggest waiting until about 15 minutes before the soup is ready to add the macaroni that way it will not get starchy. - 01 Oct 2009 (Review from Allrecipes USA and Canada)
Thanks Jack!! These are the kind of recipes I'm always looking for, handed down by our Mothers to keep their boys strong! - 25 Sep 2009 (Review from Allrecipes USA and Canada)