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Grandma’s Soup. The One & Only.
As per request, here’s my—well, it’s really my grandmother’s—recipe for beef, vegetable, tomato, and vermicelli noodle soup. Quite a mouthful (pun intended).
I never even try other recipes, simply because this one hits all the right spots. How could it not? I’ve made it ever since I was a little girl.
Been using my slow-cooker to make the soup and it works like a charm. No intentions of changing that either. Love the darn thing!
If you’re going to use your stove top, add about 1 to 1 1/2 cups water extra. Simmer the beef, soup bone and bouillon cube (and optionally the herb bags) for 2 1/2 to 3 hours first. Then add the remaining ingredients and give it an extra 30 to 45 minutes.
There are lots of variations you can make to this soup, so I’ll give you some ideas as I write the recipe.
Ingredients:
10 oz cubed beef stew meat
1 beef soup-bone
2 beef bouillon cubes
1 14 oz can diced tomatoes (pureed)
5 oz tomato puree (1 large can)
1 pound mixed soup vegetables (see recipe)
1 cup vermicelli noodles (the thick ones)
4 to 5 cups water
1 tsp adobo all-purpose seasoning
1 tsp dried thyme
2 tsp dried parsley
1 tsp onion powder
1/4 tsp black pepper
salt & pepper
Optionally: 2 beef herb bags (see recipe)
Directions:
Small pieces of cubed beef stew meat and a soup-bone. That’s how I always start. You can also use small meatballs (or all three), if you like.
Again the pre-sliced soup vegetables: carrot, onion, white cabbage, leek and celery leaves. Little over one pound this time. Adding some garlic won’t hurt either!
The veggies vary: sometimes I replace the cabbage with cauliflower florets and finely minced red bell pepper. Just clean out your vegetable drawer for this one!
These are a staple in my house: herb bags. Like tea bags only filled with spices and herbs.
Can’t buy the herb bags? Too bad for you! Nah, seriously: just add some extra dried thyme, a pinch of paprika powder and cayenne pepper, 2 bay leaves and some ground celery seeds to your soup.
Place the meat cubes, soup-bone, and mixed vegetables in your slow-cooker or Dutch oven.
Puree the diced tomatoes in your food processor or use an immersion blender. Pour it in.
Add the tomato puree, dried thyme, onion powder and black pepper.
I add a tsp adobo all-purpose seasoning, but this easily could’ve been Lawry’s or plain salt as well. Add the bouillon cubes.
Pour in the water. I managed to get almost 5 cups in there.
Stir in the parsley, put the lid on and cook it on low for 8 to 9 hours.
Thick vermicelli noodles. A really full cup. Can’t imagine my soup without these.
I don’t add them until halfway through the cooking time. Feel free to add them straight away, but they tend to dissolve when cooked too long. Just so you know.
I stir them in after 4 hours and give the soup another 4 hours.
Until its a luscious, thick and hearty soup. Check the seasoning and discard the soup bone and bay leaves (if you used bay leaves).
This soup is a meal in and of itself. Serve with lightly buttered bread and be happy.
The only thing I miss is the scent of the petroleum cooker my grandma used to simmer her soup. I’d give anything to be able to step into her kitchen and smell that once more.
| Grandma’s Soup. The One & Only. | |||||||||
| Ingredients |
1 beef soup-bone 2 beef bouillon cubes 1 14 oz can diced tomatoes (pureed) 5 oz tomato puree (1 large can) 1 pound mixed soup vegetables (see recipe) 1 cup vermicelli noodles (the thick ones) 4 to 5 cups water 1 tsp adobo all-purpose seasoning 1 tsp dried thyme 2 tsp dried parsley 1 tsp onion powder 1/4 tsp black pepper salt & pepper Optionally: 2 beef herb bags (see recipe) Directions |
|
Place the meat cubes, soup-bone and mixed vegetables in your slow-cooker or Dutch oven. Puree the diced tomatoes in your food processor or use an immersion blender and pour it in. Add the tomato puree, dried thyme, onion powder and black pepper. I add a tsp adobo all-purpose seasoning, but this could’ve been Lawry’s or plain salt as well. Add the bouillon cubes and pour in the water. I managed to get almost 5 cups in there. Stir in the parsley, put the lid on and cook it on low for 8 to 9 hours. After 4 hours you add the vermicelli noodles and give it another 4 to 5 hours. Check the seasoning and discard the soup bone and bay leaves (if you used bay leaves). If you’re going use your stove top for this soup, add about 1 to 1 1/2 cups water extra. Simmer the beef, soup bone, and bouillon cube (and optionally the herb bags) for 2 1/2 to 3 hours first, then add the remaining ingredients give it an extra 30 to 45 minutes. Meal type: |
lunch, dinner, soup |
Servings: |
4 to 6 |
Copyright: |
© kayotickitchen.com |
|
24 Comments »
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My mom used to make this sort of soup on a regular basis. Not exactly the same, but very similar. Love Mom’s Dutch soup! My all time favorite ! Thanks for this!
I make a Dutch Meatball soup that is quite similiar. My recipe also calls for rice in addition to the Vermicelli. I use Magi for seasoning. It is a meal in itself.
Making my mouth water! I don’t remember my grandma ever making soup, but she did make chicken and rice casserole a lot! That was comfort food that I associate with her house. And grapefruit from her back garden.
Thanks for sharing your grandma’s recipe, those recipes are the best, hands down!
Leuk zo’ n nostalgisch soepverhaal! Mijn opa maakte de soep altijd. Soms mèt tomaat, soms zonder. Hij gebruikte verse tomaten uit de tuin. Ik doe er ook puree in. Als zonder tomaat gemaakt wordt is foelie een lekkere smaakgever. Dat zou zomaar ook al in het kruidenbuiltje kunnen zitten.
Maak je het ook wel eens met zelfgesneden groenten? Dan doe ik er ook nog ui en knoflook in.
Ja, meestal als de groentela leeg moet snij ik alles klein en gaat het door de soep.
Zo kwam ik erachter dat in de zomer het lekker is er venkel in te doen. Hier zit ook ui in overigens!
Soms gaat er hier ook runderpoulet en gehaktballetjes samen in.
The soup looks absolutely wonderful. So do your nails, what color is that?
Wearing a nail polish by OPI. It’s called ‘Over the taupe’, I think.
This looks absolutely heart warming. Yum! Thanks for sharing your grandmother’s recipe – super special :)
AMAZING. My eyeballs are in lurve.
What a lovely soup and a heart warming legacy to go with it.
This recipe made me order the slowcooker today! Looks amazing. But your roti recipe will go in there first :)
My most favorite soup in the world is a beef-tomato-veggie based one! Your grandmother’s soup is so similar to the one that I make most often when I want a delicious, comforting bowl of soup. Great recipe, Kay!
bij het zien van deze soep begin ik al e watertanden maar heb geen slow cooker… Kan dat ook op een andere manier, of jij weet?
Lees de posting even door!
Ojee, helemaal overheen gelezen! Dank je!
What a wonderful soup, Kay. I love all the veggies in here and the addition of the beef bone would add so much flavor. Time to pull out my slow cooker!
The soup looks good for a nice cold day, but the story was even more heartwarming. Thanks for sharing.
where do you buy the herb bags?
In about every grocery store around here.
Wat leuk, eigenlijk maak je de soep net zoals ik het van mijn moeder herinner, en zoals ik het dus ook maak. Liters. (Meteen voor de diepvries voor luie en drukke dagen).
Ben sinds kort er achter gekomen dat de “snelle oma-soep” een tomaat-ossenstaartsoepje was (en snel want het was blikken tomatensoep met van die zakjes ossenstaartsoep-poeder). Ook nagemaakt en het was nog steeds de smaak van mijn jeugd.
(ben sinds kort ook gaan bloggen, wou dat ik zo fotograferen kon als jij)
Hi Kay,
I’m making your soup on a rainy April afternoon: music: top2000 ‘Waiting for THE sun’
Thank you so much for tour wonderfull pictures, stories and inspiration!
Kind regards
Merel
What section in the grocery store would one find beef herb bags? The soup is in the crock pot right now without the bags but I’d like to have them for next time. Thanks
You should find them near the bouillon cubes.