Pan Seared Steak & Vegetable Noodle Soup Garnished With Baco
- Reviews 2
Ready In: 1 hr 20 mins
Serves: 10
Ingredients
- 6 slices bacon, cooked crisp and crumbled
- 1 lb round steak, trimmed and cubed
- 1 medium yellow onions or 1 large yellow onion, chopped coarsely
- 3 garlic cloves, minced
- 1 cup water
- 7 cups beef broth
- 28 ounces canned diced tomatoes with juice
- 1⁄2 cup ketchup
- 1 dash hot pepper sauce (to taste)
- 3 carrots, chopped coarsely
- 3 celery ribs, chopped coarsely
- 1 cup red radish, chopped coarsely
- 1 green pepper, chopped coarsely (seeds and membranes removed)
- 1 teaspoon dried oregano flakes
- 1⁄2 teaspoon dried basil
- 1 bay leaf
- 1⁄2 cup fresh parsley, chopped (reserve 1/4 cup)
- salt and pepper (to taste)
- 2 cups flat egg noodles, medium
- 4 small fresh basil leaves, minced
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off