Beef Vegetable Soup with Rice Vermicelli (Soup Tan Candelaria)

When I think of “comfort food”, this soup comes to mind!  I remember growing up and coming home after school to a huge bowl of this soup.  With it’s simple ingredients, it warms the tummy and just makes you feel good all over, AHHH!

Beef Vegetable01

1 Onion, chopped
3 Tbsp. oil
2 1/2 – 3 lbs. Chuck roast, cut into bite-sized pieces
2 Tbsp. Garlic Powder
2 Tbsp. Onion Powder
1 1/2 Tbsp. Salt, adjust again after done cooking, all to your taste
1 Tbsp. Black Pepper
2 Tbsp. Beef Base
2 Tbsp. Tomato paste
2 teaspoons Accent, (optional, but I notice a difference if I don’t use it)
2 teaspoon Sugar, (helps with the acids of the tomatoes)
1 SMALL Bay Leaf
1 (14.5 oz.) can diced Tomatoes
12 Cups Water, (YES this much)
1 lb. bag Frozen Mixed Vegetables
1 lb. bag Frozen Corn
3 Potatoes, peeled and diced (I sometimes use canned potatoes to cut done the cooking time)
2 – 3 pkgs. Rice Vermicelli, soaked and cut into sections (how ever much you want)


Soak the noodles in a bowl of water.  In a large stock pot, heat oil and saute onion.


beef vegetable3










Add beef and brown slightly. Add ALL the seasonings and bay leaf. Stir to combine well.



beef vegetable6










Add diced tomatoes and water. Let come to a boil. Cover and reduce heat to about medium and cook for about 40 minutes or until beef becomes tender, skim off fat and scum in between cooking time. Add the potatoes and cook 15 – 20 minutes more. Add the mixed vegetables, corn, and rice vermicelli noodles. Cook for about 10 more minutes. Taste and add seasonings accordingly. Serve and enjoy!!



beef vegetable7beef vegetable8










*NOTE: The more noodles you add to the soup, the more it will expand and soak up the soup. So if you want more soup, do not add more than 3 individual packages of noodles.

*Substitute canned mixed vegetables, canned diced potatoes, and canned corn for a “quicker” version.  I’ve done this before.  Just make sure to drain the vegetable.



Beef, noodles, and veggies, Mmmm!

Beef, noodles, and veggies, Mmmm!

The bean threads I use.....

The bean threads I use…..

4 thoughts on “Beef Vegetable Soup with Rice Vermicelli (Soup Tan Candelaria)

    • Hi Donna! The way that I post recipes to my blog is when I prepare the dish for my family’s meal. When I do cook Oxtail Soup, I’ll be sure to post it…..thanks bunches for visiting.

      ~Rose Camacho

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s