Reviewed: Mar. 8, 2007

I have made this recipe many times and it is great!! To get the potatoes to be done I cook it on high for about 4 hours and then low the rest of the time. Like other people have said cut back on the bouillon to at the most 6 cubes. I also only use a teaspoon of Basil. The last change is I put in 2 1/2 to 3 cups of water. This is a great meal for leftovers. I think it tastes even better the next day.

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Lousy Cook

Cooking Level: Beginning

Home Town: Mansfield, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 13, 2007

I changed a few things. I used 1 can beef broth (omitted the bouillion cubes), a pinch of salt, and a pinch of sugar and pepper to taste. I also omitted the potatoes. I used a 28 oz can of whole tomatoes and crushed them by hand...I think this provided more juice than crushed tomatoes. I also sauted 1/2 of an onion and added it to the soup. With these changes, this was great and will definitely become part of my recipe collection.

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joyfulD

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2007

Very easy recipe but I really should have known better - 10 bouillon cubes and a tablespoon of salt ... too salty! If I try this again I will re-review.

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DOLORES J

Home Town: Houston, Texas, USA

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Reviewed: Feb. 6, 2007

This is an excellant and easy recipie. We used this recipie as one of the soups served at a church fundraiser. Many complements were given.

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Cheryl T

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Reviewed: Jan. 23, 2007

I made this tonight but it tasted a little spicy. Next time I make this I am not going to add the black pepper.

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Sheryl Young

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Jan. 19, 2007

A good, hearty soup, but, wow, is it salty! I didn't add the additional salt and only put in 5 boullion cubes and it was still way salty! I will make it again but will only add 3 boullion cubes. I added more veggies and beef than the recipe called for also. My kids and husband loved it!

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DAESGIRL

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Reviewed: Jan. 18, 2007

this soup is a salt fest. i don't think the submitter tested it. are you kidding me? I agree with the other submitters' comments. Good revisions.

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stevensmom

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Reviewed: Jan. 17, 2007

I added an additional 2 cups of beef broth and omitted the salt completely. With those changes I would rate this recipe as great.

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Jackie3072

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Reviewed: Jan. 8, 2007

This was good, but I must agree that it's WAY too salty. I cut the recipe to 6 cubes, with no added salt and my salt loving husband said it was still a little too much. I used fresh along with frozen vegetables, and will make it again.

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palmtrees

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Oct. 27, 2006

This was okay. I used a box of beef broth instead of the water and cubes. I also seasoned with garlic powder and worchesire sauce instead of the herbs. The only thing that kept it from being 5 stars was that the potatoes didn't cook all the way and the onions were still hard. Next time I make this I may zap in microwave for a few minutes prior to adding to pot.

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ms_sally

Cooking Level: Expert

Living In: Amelia Court House, Virginia, USA

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Reviewed: Oct. 7, 2006

Doubled the recipe and only added 12 bullion cubes. I didn't have frozen veggies, so I used canned corn and green beans. We loved this recipe. I will makes this over and over again!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Sep. 27, 2006

delicious and easy. I actually added some beef boulion cubes and lipton onion soup mix for extra flavor.

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vidette

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Reviewed: Aug. 29, 2006

This is delicious. I used Wyler's sodium-free instant beef flavor bouillon granules and added a little salt at the end of cooking. Will definitely make this again.

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Margie

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Owings Mills, Maryland, USA

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Reviewed: Jun. 7, 2006

my family loves this soup.

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felicia

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 21, 2006

I LOVE this recipe! It is so quick and easy and inexpensive to make. Everyone loves it.

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AMY1077

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Reviewed: Mar. 6, 2006

My family LOVED this vegetable beef soup!

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Leslie

Cooking Level: Intermediate

Home Town: Spanish Fork, Utah, USA

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Reviewed: Feb. 22, 2006

This is a Keeper, however I would leave out to salt for the bouillon cubes add enough salt, and the 1 tablespoon salt makes it a bit to salty

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Sherie

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Reviewed: Feb. 15, 2006

Delicious! This was really good w/ some 3-cheese sourdough bread. I did add 1 more cup of water to make it a little soupier, cut down the buillion by half, and added another potato just because I like them a lot.

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sophie

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Reviewed: Feb. 14, 2006

This soup was just okay. We ate it for dinner that night but the leftovers did not get eaten.

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New Wife Julia

Home Town: Louisville, Kentucky, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 31, 2006

I followed the recipe instructions to a "T" and found that the finished product was very spicy and not as tasty as I thought it would be. It would be nice if the recipe creator would forewarn people of that fact, so as not to upset peoples stomachs. I will not try or recommend this recipe to anyone with a delicate stomach.

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BLFBEF

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Alison's Slow Cooker Vegetable Beef Soup

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