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
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.