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