Easy Vegetable Soup II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 7, 2002
I needed to use up a can of butter beans my husband bought a while back, so I decided to make this soup. It was very good. I did add a few seasonings to spice it up. The fresh vegetables were done after cooking them for 30 minutes. Next time I won't boil them for that long and I will let them finish cooking while the soup simmers for an hour.
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Reviewed: Aug. 26, 2009
I cooked it without the meat and substituted a can of chicken broth, it was fantastic. Very quick and easy.
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Photo by justchrys

Cooking Level: Intermediate

Home Town: Cypress, California, USA
Reviewed: Jan. 2, 2009
This recipe is so quick and easy, it's the only one i ever use. Instead of all the cans though, I use 6 cans mixed vegetables and chop a few fresh potatoes, carrots and celery. It makes a fairly nice size pot but don't last more than a day or 2 in our family of 6.
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Reviewed: Nov. 23, 2010
I made this yesterday and it was really good. I did tweek it up a little in order to use up a bunch of different frozen vegetable that we had. I made a double batch. I cut up my own stew beef from a boneless chuck roast. I cooked the meat in 2 qts. beef broth and 2 qts. water. I also added cabbage and a sprinkle of red pepper flakes for a little kick. My husband did not have to add extra salt to it which was a treat.
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Cooking Level: Intermediate

Living In: Greencastle, Indiana, USA

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Reviewed: Feb. 13, 2010
This was very good. The meat needed some spices. Otherwise, the soup just tastes like the salt from the canned veggies. I'm wondering if browning the meat instead of boiling it would make a difference? Other than that, it was very easy and very filling (especially with some nice crusty bread)!
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Cooking Level: Expert

Home Town: Amarillo, Texas, USA
Living In: Austin, Texas, USA

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Reviewed: Nov. 14, 2010
I thought it was alright. I added lemon, and a tiny bit of Tabasco sauce which definatly made it taste a lot better. Also, I added 2 bay leaves while I boiled the meat.
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Photo by JBfantasy

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Photo by mis7up
Reviewed: Jan. 5, 2013
The recipe was okay, the cooking process was a little frustrating to be honest. Not trying to bash, but I followed the steps as they were written, filled the water just to cover the meat as written and boiling it for 30 minutes on high heat, reduces your liquids, as it did mine. I could see, bringing it to a boil and reducing the temp for a bit, but to hard boil not just one round of 30 minutes, but 2 rounds was a bit much, but I kept at the directions as written and by the time I got to step 3, there was not much to drain off. I was consistantly adding water to bring the water amount over the meat and veggies. By the time I did get to step 3, the potatoes render down to partily mush, and I originally opened a 28 oz can of diced tomatoes and used half but then ended up adding the entire contents of the can. This recipe to me would be a better slow cooker recipe then the steps it took to get to the end result. While it reminds me of my moms old fashion vegetable soup, we were always adding hot pepper sauce and spices to each bowl way back when, as this is what we did in the end of this recipe too. I'd try again only to be placed in a slow cooker and adding garlic, oregano, basil, possibly a bay leaf and some heat.
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Photo by mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA


 
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