Pan Seared Steak & Vegetable Noodle Soup Garnished With Baco

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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

Recipe

• 1 fry bacon crisp; remove to paper towel, leaving bacon grease in pan.
• 2 drain and blot bacon thoroughly, then crumble and set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 stir in pasta and continue boiling 8 to 10 minutes, until pasta is tender.
• 7 remove bay leaf and discard.
• 8 ladle soup into bowls and garnish with bacon and fresh herbs.
• 9 serving suggestion: serve with crisp green salad and home-made pop-overs or hot bread.