Beef and Garden Vegetable Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 26, 2010
This is very tastey. I was afraid my veggies would get mushy if I continued cooking for 45 min. prior to precooking so, I threw them in 30 min. before end of cooking time. I did not precook them. I like a lil firmness in the veggies. I also added 2 tsp of basil and barley. Where I live couldn't find orzo pasta so I used mac. noodles. Thank you Joanna for sharing.
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Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
Reviewed: Oct. 27, 2010
I made this exactly with only one variation - I left out the orzo pasta. It was great! I made xtra to freeze it was so good!
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Cooking Level: Professional

Home Town: Buffalo, New York, USA
Living In: Abilene, Texas, USA
Reviewed: Dec. 5, 2010
very tasty! didn't have cabbage, orzo or zucchini. I added minced garlic and used better than bouillion soup base, as I was out of beef broth, go figure! Overall, very good soup, perfect for a cold day.
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Cooking Level: Expert

Living In: Murrieta, California, USA
Reviewed: Aug. 2, 2012
Good, but somewhat simple flavor. I added Parmesan at serving to boost the flavor. The vegetable combo was very good.
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Reviewed: Sep. 2, 2013
AWESOME SOUP
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Reviewed: Jan. 30, 2015
Good, but made some adjustments: 1) Added about a tablespoon of minced garlic (per the suggestion of another reviewer) with the onion 2) Towards the end, mixed about a cup of the cooking liquid with about 3 tablespoons corn starch then stirred back into the pot to thicken 3) Added about 1/4 cup of white vinegar at the very end to make it "pop" a bit. All in all, very good!
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Reviewed: Feb. 22, 2015
This recipe was awesome, I made it in a slow cooker. I substituted the cabbage with kale. Served it with cornbread and the soup was eaten up so quick that I was only able to get one bowl to eat. I definately will be making this soup again next week.
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Cooking Level: Expert

Living In: Washington, D.C., USA

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