Reviewed: Jul. 25, 2006

This soup was SO delicious and easy to make. I used leftover spagetti sauce instead of the diced tomatoes and can of sauce. I also added garlic and green beans and used 2 cans of beef stock instead of the cubes. Did not need salt or ketchup.

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LizW

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Reviewed: Jul. 20, 2006

Mmmmm Mmmmm Good! I had two pounds of ground beef thawed so my soup came out pretty thick. I added a few cloves of garlic, italian seasoning, frozen green beans, and some Ragu sauce from a jar I had open in the fridge. It came out great, a good, healthy recipe you that can play around with. Thanks!!

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Jun. 24, 2006

This soup was excellent. My family loved it. I added a few things (but nothing dramatically different). I added whole mushrooms for my husband, and minced garlic to the beef while browning it.I'll definitally make this one again. Thanx for the recipe.

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KEHLERGIRL

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Reviewed: Apr. 25, 2006

We thought it was good, but I made a couple changes based on other reviews. I used 2/3 beef broth to 1/3 chicken broth, used an entire 15 oz tomato sauce and skipped the ketchup, reduced the salt in half, used only 1 cup frozen corn and 1/2 cup long grain rice, added about 2 or 3 cloves of garlic and 1t pepper, and added both a can of green beans and one of red beans to give some fiber, I also through in some shredded cabbage so it cooked up well, then left the rest of the recipe alone. With my extra canned beans, i wish I would have used even less salt, but it was easy and adaptable.

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Helen

Cooking Level: Expert

Living In: Athens, Illinois, USA

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Reviewed: Mar. 22, 2006

Quick and tasty meal!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Mar. 21, 2006

My 3yr olds favorite.

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jrae72

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Reviewed: Feb. 19, 2006

A yummy soup. I didn't have any carrots so I substitued a couple of red potatoes. I'll make this again.

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SKIDDIE450

Cooking Level: Expert

Home Town: White City, Kansas, USA

Living In: Kalispell, Montana, USA

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Reviewed: Feb. 13, 2006

Delicious, but too salty. I suggest cutting down on the amount of boullion and salt you add. I didn't have corn, but added half a cup of wild rice. I threw it all in the slowcooker and it turned out great!

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PPDub

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Reviewed: Feb. 5, 2006

This soup, if made with bouillon cubes and a tsp of salt as directed, contains over 7,000 mg of sodium (per pot, not serving!). I'm not on a special diet, but that seemed way too high. Therefore, I substituted low-sodium beef broth, then added back a little salt to taste. I also left out the ketchup (too sweet) and added a clove of pressed garlic and cracked black pepper. It was excellent! We served it with toasted garlic bread and green salad.

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ASHLEY_S

Cooking Level: Expert

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Reviewed: Jan. 27, 2006

This was really easy, nutritious, and surprisingly good. I substitued potatoes for the celery (I like potatoes, don't like celery) and added some veggie pasta.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jan. 27, 2006

The basic flavor of this was really good. It didn't have enough vegetables for our taste, so I added a head of cauliflower, a bell pepper, and doubled the celery and onion. It also needed black pepper. With those additions, it was a very tasty soup that I will probably make again.

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PUNKGIRL

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Reviewed: Jan. 19, 2006

I was looking for my Grandma's traditional soup, and this is it! It's so easy and you can let it go in a crockpot all day if you feel like it. Highly recommended.

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WSROBERTS

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 17, 2006

I was looking for a soup recipe that contained ground beef and this was a delightful alternative to chili. I would omit the ketchup to enjoy the flavor of the vegetables and meat. I will make this soup again, but I will add 1 c. chopped potatoes to fill out this soup.

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Brynners

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Songtan, Kyonggi-Do, South Korea

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Reviewed: Jan. 14, 2006

This soup was awesome. Instead of ground beef, I used ground venison. I waited to add the corn until 1/2 hour before serving and added about 1/2 box of curly pasta along with it. Very good, I'll definitely make this again.

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Noraplus2

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Reading, Pennsylvania, USA

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Reviewed: Jan. 4, 2006

I am a vegetarian but I made this for a friend of mine that was sick and a few friends and everyone loved ii! I sauteed the onion and a couple of cloves of garlic before adding the beef to it and then added a splash of lemon juice to the mixture. I also used low sodium low fat beef broth and added green beans, about two potatoes and a cup of pasta. I will definitely be making it for friends again! Thanks!

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FEMMEDIVINE

Home Town: Mississauga, Ontario, Canada

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Reviewed: Dec. 12, 2005

This is really great, but I was out of basil and subbed marjoram and I actually think it may be better this way. 1 tsp of salt is too much though, once you figure in the salt from the broth and the tomato sauce. I did 1/2 tsp and it was fine. I also added 1 tsp of black pepper and three small cloves of garlic. I was out of celery, so a tbsp. of celery flakes was fine. To make up for the lack of veggie chunks, I did a full 16 oz of shoepeg corn. I will definitely make this again.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Dec. 11, 2005

I made 2 pots of this at once, and made a couple of changes. I did not have any frozen corn or ketchup, so had to omit those, but added a few potatoes in place of the corn. I used only 3 boullion cubes and 1 can of beef boullion in place of some of the water. After adding the tomato sauce, I was afraid the soup would be too tomatoey, so didn't put the sauce in the 2nd pot. They both turned out equally good. We enjoyed this immensely and I plan to make it again and again. I thought the celery added a lot to the taste, and am surprised that so many left it out. I served this with toasted French bread. The flavor only improves the next day and the soup thickens a bit more. Yummy, yummy, yummy !

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REDIRG

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Reviewed: Nov. 21, 2005

I took the advice of several reviewers and substituted celery for other veggies. I also added garlic powder, garlic salt, Cajun seasoning and a dash of cayenne pepper to jazz it up. I thought it was tasty and will make it again.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 1, 2005

This is a really good recipe but I used only one boullion cube because of the sodium leval.I also added more carrots and I used potatoes.Very good on a cold winter night.

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Star

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Reviewed: Oct. 2, 2005

Excellent! The only changes I made were frozen peas for the corn and since I didn't have tomato sauce I used pizza sauce. At the end I added star-shaped pasta. You just can't go wrong with this recipe!

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Jaden

Cooking Level: Intermediate

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