Italian Vermicelli Soup
There's nothing like a hot bowl of beefy soup when it's cold outside. This is one of those soups that are really fail safe in that you can't really hurt it if you don't follow the directions exactly.
Prep Time: 20 min approx
Cook Time: 2 and 1/2 hrs approx.
Total Time: Start to finish about 2.5 hrs-3hrs
- 3-4 lb chuck roast
- 2-3 Tbsp oil (to sear the chuck roast)
- 3/4 cup chopped white or yellow onion
- 2-3 leaves bay leaves
- 1/4 tsp salt or to taste preference
- 1/4-1/3 tsp pepper
- 1/4-3/4 tsp Italian seasoning
- 2-4 cubes beef bouillon
- 4-5 cups water
- 1/2 lb spaghetti pasta or Vermicelli pasta
- 1 can petite diced tomatoes
- Sear the chuck roast meat. You want a really good sear on both sides. Almost to the point where you think its going to burn it, but don't burn it. Cook at a medium high heat about 7ish minutes on each side. You'll know when it's super browned you've got that great sear.
- Coarsely chop your onion while the chuck roast is searing.
- When the meat is seared real good on both sides, throw your chopped onion into the same pot.
- Cook the onion on the medium high heat with your meat until the onions are caramelized slightly.
- Pour in your water and spices.
- Turn the heat down to the lowest simmer and put on a lid. The meat with the water and spices are going to now cook for 2-3 hrs, depending on when the meat is tender to your preference.
Check the pot about every 45 min to an hour or so, because you may need to add 1/8 of a cup of water to it in a hour to an hour and a half, as it will reduce.
- In another pot cook your pasta, then drain it and just put a little oil on it, as to keep it from sticking together, and stir that around in the pot it cooked in just to get the pasta "oiled very very lightly", as you'll be adding that to the beef stock when the meat is done cooking.
- When the meat is done to your desired tenderness (mine was about 2.5 hrs), then turn off the pot of stock and using a meat fork, remove the meat from the pot so you can cut or tear it up into bite size pieces.
- Now add your cooked and drained pasta back into the beef stock.
- Now add your cut or torn up Chuck roast back into the pot with the stock and pasta.
- Add the diced tomatoes and a touch of salt and pepper on top of all that. Now it's ready.
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