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A Cooking Adventure with Thom

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Grandma's Soup

Serves: 6



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).



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)

Cooking Method

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.
Grandma's Soup. The One & Only.

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!
Grandma's Soup. The One & Only.

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.
Grandma's Soup. The One & Only.

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.
Grandma's Soup. The One & Only.

Puree the diced tomatoes in your food processor or use an immersion blender. Pour it in.
Grandma's Soup. The One & Only.

Add the tomato puree, dried thyme, onion powder and black pepper.
Grandma's Soup. The One & Only.

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.
Grandma's Soup. The One & Only.

Pour in the water. I managed to get almost 5 cups in there.
Grandma's Soup. The One & Only.

Stir in the parsley, put the lid on and cook it on low for 8 to 9 hours.
Grandma's Soup. The One & Only.

Thick vermicelli noodles. A really full cup. Can’t imagine my soup without these.
Grandma's Soup. The One & Only.

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.
Grandma's Soup. The One & Only.

Until its a luscious, thick and  hearty soup. Check the seasoning and discard the soup bone and bay leaves (if you used bay leaves).
Grandma's Soup. The One & Only.

This soup is a meal in and of itself. Serve with lightly buttered bread and be happy.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183