Grandma's Soup

http://www.kayotic.nl/blog/grandmas-soup-the-one-only

Serves: 6

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)

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.

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).