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.