Pan Seared Steak & Vegetable Noodle Soup Garnished With Baco

Submitted by Jellybean

"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!"

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photo by cUte Kitty pUnk

Ready In:: 1hr 20mins
Ingredients:: 20
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.

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Reviews

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!!!

cUte Kitty pUnk
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.

Annacia