Beef-Vermicelli Soup

Oxmoor House
2 gallons


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2 1/2 gallons water
1 (6-pound) beef rump roast, cut into 1/2-inch cubes
2 tablespoons salt
1/2 teaspoon pepper
4 large turnips, peeled and cubed
1 pound carrots, scraped and sliced
1 (12-ounce) package vermicelli, broken into 1/2-inch pieces


Combine water, beef, and salt in a large stock pot; bring to a boil. Reduce heat; cook, uncovered, 1 hour, skimming surface frequently with a flat ladle to remove grayish scum. Stir in pepper, turnips, and carrots; continue to cook, uncovered, 1 1/2 hours, stirring occasionally.

Stir in vermicelli; cook, uncovered, 30 minutes. Ladle into individual soup bowls; serve warm.

Created date

February 2010