Homemade Beef & Bacon Soup with Vegies and Vermicelli
Okay, so it’s been a while again… again. And now, Julieanne still = Full-time teacher, but now I’m teaching Kindy and have my own awesome class, woo!
I remember my Grandma cooking Bacon Bones for hours in boiling water in order to make soup stock when I was younger; the smell is amazing. I saw some at a meat market and, several hours & thoughts later, soup! Has thumbs up from my hubby and a couple of friends too, woo :) Oh, and its totally suitable for freezing for later microwaving.
Ingredients (Makes approx 8L)
- 6L Water
- 300g bacon bones, cut into small cubes
- 1 cup dried chicken stock
- 1 cup dried vegetable stock
- 1 can brown lentils
- 750g Mixed Frozen Vegetables (Peas, corn, beans)
- 8 chat potatoes, peeled
- 200g Rice Vermicelli
- 1 cup extra virgin olive oil
- 500g beef strips
- 1/2 cup herb salt mixture (e.g., celery salt, mixed herbs with salt… up to you)
- 250g ham off the bone, cut into small cubes
Directions
- Place water and bacon bones in a large pot. Simmer for 3 to 4 hours.
- In the meantime, in a oven tray place beef, 1/2 cup olive oil and 1/2 cup herb salt mixture. Cook until strips are browned all over.
- Remove bacon bones. Add stocks, frozen vegetables, lentils, beef and oil mixture, the remainder of the olive oil, the potatoes and ham.
- Cook on medium-high heat for 20 minutes, or until potatoes are cooked.
- Add Rice Vermicelli and cook on high heat for another 2 minutes.
- Serve, with bread if desired.
Tags: bacon, beef, boiled, gluten free, ham, noodles, potatoes, soup