I've made this soup a number of times over the past several months. This is my go-to vegetable soup recipe. The great thing about is there is so much room to improvise and add your personal touches to it. I brown stew beef in a little olive oil with salt, pepper, and garlic powder and before fully cooked add chopped carrots, onion, celery, mushroom, and frozen corn, peas, and green beans. I sautee together with some butter. When the meat is cooked and veggies are soft, I add a combo of both chicken and beef broth, along with more V8 then called for. I skip the water altogether. I add a couple dashes of hot sauce and Worcestshire, and diced Italian tomatoes. I seasoned with the Creole, as well as dill, Italian seasoning, garlic powder, paprika, two bay leaves, parsley, cayenne powder, and thyme, as well as more salt and pepper and 2 tsp. minced garlic, all to taste. Let it simmer for a while and DELICIOUS! My whole family loves it! Quick, easy, and very good. I'm only rating it four stars as I deviated from the recipes quite a bit, but don't be afraid to do that! Be creative!

Reviewed On: May 24, 2009