Reviewed: Apr. 7, 2009

I made this today, it was adjusted for 20 people. It sure did make alot of soup!!! The amount for 20 is probably for 30 people. It is very filling and hardy! It's a big hit here!

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Cafe

Cooking Level: Professional

Home Town: El Paso, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 6, 2009

This is a quick yummy soup. I did add a can of Italian green beans also but everything else was the same and it was yummy.

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 26, 2009

With a few modifications, I think this is a five star recipe. First, I used half the amount of onion called for (which I thought was plenty) and about a teaspoon of minced garlic. Also, I subbed beef broth for chicken and left out the celery (fiance doesn't like it). And I just browned the beef with the onion and garlic, drained, and added the remaining ingredients to the same pot.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Mar. 23, 2009

I so love this soup recipe! I make it often and serve it with crusty buttered french rolls. I throw in a couple of hearty dashes of cayenne pepper to give it a little kick. Depending on what I have on hand, I sometimes use fresh veggies, sometime frozen. If I don't have macaroni, I will dice up a potato to replace it.

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SANDRA

Cooking Level: Expert

Living In: Raymore, Missouri, USA

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Reviewed: Mar. 20, 2009

My family of 5 loved it. I added half a head of cabbage and a couple of handfuls of spinach, just to enhance the nutrional content. Great recipe.

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tcuhornfrog

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

This was ok.... Not my favorite. I little bland and I did let it cook for a good while. May try again with some different things.

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SHMONEY1

Cooking Level: Expert

Living In: Shelby, North Carolina, USA

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Reviewed: Mar. 15, 2009

Sooooo gooood! I added a little extra macaroni since I only had a bit left in the bag and wanted to go ahead and use it. I cooked the onion and the celery in with the beef so it would be tender before adding it to the soup. My son thought this needed something for flavor but I thought it was okay. I only added a bit of cracked black pepper and some season all to the meat when browning it. This made a huge pot full and I was thinking it was for 4 but it made quite a bit more than that. Thanks, I'll use this recipe again, it was great.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 12, 2009

Really good flavor. I did let mine simmer for a few hours. I added a some minced garlic to the meat, and Italian seasoning, and a bay leaf to the soup. I then added my macaroni about a half hour before I ate it. Also, please note that the recipe calls for 2 (1 oz)packages of onion soup, and are sold in 2 (2.5 oz) packages at least the ones I bought. As noted by another reviewer.

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Chandra

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 12, 2009

Excellent soup just a little to much salt. To solve that added only one pack of soup mix.

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Mimi

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Reviewed: Mar. 9, 2009

I made this last night made as is. And after the soup base simmered a short while I tasted it and to me it was bland. So I added more things. I cooked the hamb with 3 cloves garlic, and the onion. I used beef broth not chicken. I added 4 dashes worcesterchire sauce a dash cayenne and a few dashes franks hot sauce and also about a tbl chili sauce. Same as ketchup but kicked up a notch. I dont usually modify first time making a recipe but it did need it. Great start base though can do many things with it. I also did not cook macaroni in with soup, makes it to starchy in my opinion and this way you can add as much as you want, and when you reheat it mac wont be so soggy. And it soaks alot of liquid out of soup. I made cornbread with this and it was good hearty meal. And leaving macaroni separate for left overs next day you can make rice to add to it. Thx for a good recipe

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linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Mar. 7, 2009

I made this while my husband was out of town since we don't exactly agree on ingredients for soups and stews (plus he doesn't like soup period!) and I figured what I didn't eat, I would freeze, but I ate all of it!! I used a frozen vegetable mix that had all the required ingredients plus lima beans and etc (it had the celery in it too). It was the best! The only thing I goofed up on was I slow cooked it (which was great) but I put the elbow macaroni in too soon and the noodles were very soggy (my fault), the next time I make it, I might just put rice in instead. Great recipe though!

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robyn2356

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Reviewed: Mar. 2, 2009

Just okay - followed the recipe and wasn't wowed but it wasn't a complete waste either!! Thanks anyway!!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

Great recipe to build on!

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wannab baker

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Feb. 27, 2009

This was very good. I had some leftover meatloaf that I used in it. Also some greenbeans. Was a great dinner for my husband and I and he doesn't like soups! Thanks

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PatB

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA

Living In: Trenton, Florida, USA

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Reviewed: Feb. 25, 2009

My family really liked this soup. I only gave 4 stars though because I had to modify it a bit. Fresh and canned veggies instead of frozen. I substituted 1 cup of beef broth for 1 of the cups of chicken broth. I also seasoned the ground beef with fresh garlic and italian seasoning. I expect it to be even better tomorrow.

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Plastic Girl

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Feb. 19, 2009

I made the soup exactly as the recipe is written (except I used beef broth), and it was missing something. It had a blandness, I experimented with several different ingredients in single serving bowls. Garlic (esp fresh minced) does wonders, and so does (believe it or not) ketchup. It must be the the sugar in the ketchup. Next time I will add only 1/2 the onion and 2 cloves of minced garlic to the hamburger before it's browned. I would not add any extra onion, and 2 pkgs of onion soup mix was fine- one would work though. I think a can of kidney beans and or diced tomatoes would be a nice touch. I did not care for the italian seasoning (made it taste like spaghetti sauce). The pasta does tend to overcook, I would add double the amount next time later on. This recipe is a keeper!

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Landacook

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Reviewed: Feb. 15, 2009

Only used 1/2 an onion, but followed everything else. It was great and made enough for at least 6 people. Thanks for a great, simple, cheap recipe!

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Laura

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 11, 2009

Good recipe. All "on-hand" ingredients. Kids enjoyed.

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Old-Fashioned Chef

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Reviewed: Feb. 11, 2009

The onion taste is too strong, but it comes from the fresh onion not the soup mix. Next time I will only use half an onion rather than a whole one. Other than that it's pretty good.

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Willis

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Reviewed: Feb. 10, 2009

Each one of my five children 1-10 LOVED this recipe. I have picky eaters and they tell me exactly what they think and it was a hit!!! Thank you for a real kid pleaser!

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