Prep 20 mins
Cook 1 hr
Nothing is better during the cold winter months than a savory bowl of homemade soup. Beef and vegetable are among my favorites, so I really had fun tweaking my recipe to include ingredients from the list. While the ketchup and green pepper added a nice point of flavor, my personal favorite addition was the red radishes. They worked wonderfully as a replacement for my usual choice of turnips. They added a delicious spiciness and crunch and I will be using them in cooked dishes in the future!
- 6 slice bacon, cooked crisp and crumbled
- 453.59 g round steak, trimmed and cubed
- 1 medium yellow onions or 1 large yellow onion, chopped coarsely
- 3 garlic cloves, minced
- 236.59 ml water
- 1656.13 ml beef broth
- 793.78 g canned diced tomatoes with juice
- 118.29 ml ketchup
- 0.25 ml hot pepper sauce (to taste)
- 3 carrots, chopped coarsely
- 3 celery ribs, chopped coarsely
- 236.59 ml red radish, chopped coarsely
- 1 green pepper, chopped coarsely (seeds and membranes removed)
- 4.92 ml dried oregano flakes
- 2.46 ml dried basil
- 1 bay leaf
- 118.29 ml fresh parsley, chopped (reserve 1/4 cup)
- salt and pepper (to taste)
- 473.18 ml flat egg noodles, medium
- 4 small fresh basil leaves, minced
- Fry bacon crisp; remove to paper towel, leaving bacon grease in pan.
- Drain and blot bacon thoroughly, then crumble and set aside.
- Add steak to frying pan, searing each side for about 4 minutes, until well browned. Remove steak from pan and place in large stock pot.
- Add onion and garlic to frying pan and sauté over medium heat for about 5 minutes, until tender, stirring occasionally. Place on paper towel to drain and blot then add to stock pot.
- Add water, broth, tomatoes (and liquid), ketchup, pepper sauce, vegetables, herbs, salt and pepper. Bring to a boil, reduce heat, cover pot and simmer for 15 minutes.
- Stir in pasta and continue boiling 8 to 10 minutes, until pasta is tender.
- Remove bay leaf and discard.
- Ladle soup into bowls and garnish with bacon and fresh herbs.
- Serving suggestion: Serve with crisp green salad and home-made pop-overs or hot bread.
I absolutely loved this soup. It had the perfect blending of flavors. It's hearty but not like stew - because it's still soupy. We actually called it souper soup ;) I had never had radishes in soup before (that I know of) and I was a little hesitant - but I loved them and I would probably double the amount of radishes in the soup next time. I gotta say, the only thing I did differently was that I used vermicelli soup noodles in place of the flat noodles because my dear husband doesn't like large flat noodles - and I only used half as much noodles as called for and I found that to be the perfect amount in the soup. This soup is delicious and ready to serve and enjoy the first day. i find that some soups are better the second day - well I enjoyed this the first day... and the kids ate it too!!!
This soup earned the highest praise possible from DH :"This is d*nm good soup"!. Now, I must admit that I didn't use the bacon. It's something that I very rarely ever have in the house and there is no way I would consider cooking anything in bacon fat and I didn't feel that the recipe suffered from the omission in any way. I used a bit of olive oil to replace the bacon fat and forged ahead. I made a half amount that gave DH and I dinner servings with enough left over for a couple of smaller lunch servings. The flavors came together beautifully and it was an excellent meal with a side of garlic bread. I will most certainly make this again.