Reviewed: Sep. 22, 2005

I took the advice of some previous reviewers and added some garlic to the meat while cooking, 28 oz. can of tomatoes, substituted mushrooms for the corn and threw in a handful of barley. I cooked mine in the crockpot all day, even my 8 year old liked it!

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DEESE78

Cooking Level: Expert

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Reviewed: Aug. 27, 2005

This recipe is one of our favorites...easy to make and a hit with the picky eaters in my family. Thank you Amanda for this beautiful recipe.

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QLTNRN

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Reviewed: May 22, 2005

VERY GOOD. I MADE THIS WITH HOT TURKEY SAUSAGE MIXED W/ THE HAMBURGER, ADDED A FEW CANS OF BEEF BROTH, XTRA CARROTS, ONION, TORTELLINI AND A SPLASH OF RED WINE. SERVED W/ CRUSTY BREAD. WONDERFUL, EVEN MY 2 YEAR OLD LOVED IT.

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CSAINDON0673

Cooking Level: Beginning

Home Town: Southington, Connecticut, USA

Living In: Berlin, Connecticut, USA

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Reviewed: May 12, 2005

I really liked this soup. It's quick, easy, and you can adjust it to your own tastes. It heats up well for lunches the next day. I know I'll make this again for sure!

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STEPHER11

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Reviewed: Apr. 29, 2005

This is a sure winner! I took it to work in my crockpot to share with everyone -- they all raved about the delicious taste. The only change I made was adding two cans of italian style diced tomatoes instead of the tomato sauce. Next time I might add a couple of handfuls of macaroni for a change. This one is a keeper for sure. Thanks Amanda for sharing it with us all.

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MANORBOOKS

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Reviewed: Apr. 12, 2005

Excellent! The whole family enjoyed it.

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ASCOTTPDX

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Reviewed: Mar. 24, 2005

excellent!

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MTGALLAGHER

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Reviewed: Mar. 4, 2005

Yum - this was so good, even my picky husband liked it. I added green beans instead of the celery, just a personal preference. It was quick and easy to throw together. Will definitely make this again!

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COTIJO

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2005

A very good soup -- very versatile. I added a 1/2 cup of barley to further thicken the texture. I took your advice, Amanda, and made a quick loaf of homemade bread to go with it! Thanks for the submittal.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Jan. 11, 2005

This is a very versatile soup. I followed others' suggestions and added 2 cans of kidney beans, 2 garlic cloves-minced, green beans, peas, and 1c. of pasta. Just put in whatever you have and it will turn out great!

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ALECIALYNN

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Reviewed: Nov. 30, 2004

great recipe, i did make some changes, skipped the corn and the celery, added a tablespoon of sugar, (i like sweet stuff), and a cup of pinwheel pasta last half hour of cooking and it turned out yummy, even better the second day, thanks for the recipe

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TAZZZY

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Reviewed: Nov. 16, 2004

I added about 7 cups of water instead of 5, because it started to turn very thick after being on the stove for an hour and a half. I also found this soup only served 5 people with hungry bellies

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ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 19, 2004

This recipe was delicious. I did thicken it up a little by adding barley, although it was great without.

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JOJOMILLND

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Reviewed: Oct. 12, 2004

Soup is delicious. I substituted ground turkey and served with shredded cheddar cheese. Disappeared in one day.

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Bernadette

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Reviewed: Jun. 9, 2004

This is a great base for soup. I modified it as well. Instead of tomato sauce I used 2 cans of tomato soup, I scratched the corn and ketchup and put broccoli and green beans instead. I also only used 3 cans of water but used the same amount of beef bullion as the recipe called for. It was DELICIOUS!

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KHM1276

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Reviewed: May 26, 2004

Great recipe. I left out the celery and added peas and green beans instead and it turned out great. Another addition is to add garlic to the meat while it browns. This adds a good taste to it.

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SPORTSNUT76

Home Town: Ellsworth Afb, South Dakota, USA

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Reviewed: Apr. 20, 2004

I had to alter this recipe a bit to make it lower in carbs for my hubby, but it was fantastic. I omitted the carrots and corn and used zucchini, a can of mushrooms, and green bell pepper instead. I also added minced garlic, salt, and pepper to the meat while it was cooking. I used two cans of tomato sauce and no ketchup. I think the ultimate result could use some more zest, so I will try adding a chopped, fresh jalapeno to the pot next time. Either way, this is wonderful.

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VHERBOLD

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Reviewed: Apr. 14, 2004

This was very good, I did add the egg noodles like other reviewers had said and also added minced garlic and the italian seasoning instead of basil because I didn't have any, but it was still really good and the kids loved it to! Also instead of bread I made corn bread muffins and that was good with it as well!!

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TEXASBENTONS

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Reviewed: Apr. 6, 2004

Great recipe - even my picky friends loved it! I did follow other reviewers' advice and added macaroni (along with an extra 2 cups of water - we like it soupy) and italian seasoning in lieu of the dried basil. When I make this for myself and have no picky eaters around, I plan to add mushrooms, stewed tomatoes and kidney beans to add some more flavor. Still a terrific recipe as is, though! Thank you!

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SPARTANBACKPACKER

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Reviewed: Nov. 21, 2003

This soup was very tasty. I did make a few changes though. I omitted the celery and added a package of frozen peas instead. The diced tomatoes and tomato sauce I used were preflavored with basil and onion. I also added 2 teaspoons of Paul Prudhomme's Meat Seasoning. I let it simer for 2 and a half hours so it was nice and thick when I served it. My husband loved this soup. I will be making this on a regular basis this winter!

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ELIZABETH_RUTH

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