Recipe by JamesDean'sGirl
One of mom's recipes; filling and flavorful. Now is the time I start pulling out all the "wintery" recipes; and this soup is perfect for fall and winter lunches or dinners. You will need 2 days to make this; weekends are the best time (at least in my home). I start the stock on Saturday evening so it has all night to marinate, add the rest of the ingredients and let it simmer slowly all day Sunday. Then, I know there's always food in the refrigerator during the week!
Top Review by Charlotte J
This was very fast to make. I did not follow all the steps as written though. Last night I cooked two beef soup bones in the crockpot. Took the meat off the bone and placed beef and broth into the refrig so I could get the grease off in the morning. Then I added everything else after I chopped it except for the bundled parsley and the last 1 1/4 cup onion. I just can't see taking out those good veggies. Turned out great with a lot of flavor. Thank you for sharing.
- 3 1⁄2-4 lbs rump roast, cut into cubes
- 5 quarts cold water
- 2 medium onions, peeled and left whole
- 5 celery ribs
- 2 -3 long carrots
- 3 bay leaves
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried sweet marjoram
- 8 -10 fresh parsley, stems tied with a string
- 6 -8 peppercorns
- 1 1⁄4 cups peeled and chopped onions
- 1⁄4 lb dry pasta
- 1⁄2 large green bell pepper, chopped
- 1⁄2 large red bell pepper, chopped
- 1 cup chopped fresh parsley
- salt and pepper, to taste
Directions See How It's Made
- Place the beef and water in a large soup pot and bring to a low boil.
- Add the 2 whole onions, celery, carrots, bay leaves, thyme, marjoram, parsely stems, and peppercorns.
- Simmer for 3-4 hours, adding more water, if necessary, to maintain the same level.
- Don't use a cover, but watch the stock carefully; regularly skim off the fat that rises to the surface.
- Let the stock cool and then refrigerate it, covered, overnight.
- The next day, skim the congealed fat off the surface of the stock; discard the fat along with the vegetables.
- Remove the fat from the meat; chop the beef into small pieces and set aside.
- Strain the stock through a fine-mesh sieve into a large saucepan.
- Add the chopped onions and bring to a boil; simmer until the onions are almost tender, about 10 minutes.
- Then add the noodles and peppers; simmer until the noodles are tender, about 10 minutes or so.
- (Taste a noodle to check if it's done.) Add the reserved chopped beef and chopped parsely; season with salt and pepper.
- Bring the soup back to a boil; serve very hot.
- **ForBeef, Mushroom, and Noodle Soup, remove the stems from 1/4-1/2 pound fresh, white button mushrooms and add the stems to the stock along with the whole onions, carrots, and celery.
- Omit the bell peppers; slice the mushroom caps, sautee them in butter, and add them to the soup with the noodles.