Reviewed: Feb. 7, 2009

We love this! I've made it several times. I do add a lot more water as we love a real soupy soup. I use "Better Than Bouillon" instead of bouillon cubes. It has much better flavor. I use a lot more of the dried herbs than called for as well. But it makes a wonderful meal and we love it. You might try boiling the pasta/noodles separate so it doesn't soak up all your water/juice in the soup.

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Michelle

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Lucas, Texas, USA

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Reviewed: Feb. 2, 2009

I made this to take to work today and everyone loved it. I used chicken breast and chicken bullion; I have coworkers that don't eat beef and I was thinking of doing ground turkey until a coworker requested chicken. So I used 5 frozen chicken breasts from Costco and 5 bullion cubes. I cooked up the chicken and all of the veggies for about 10 minutes, then I transferred to my crockpot. I put the crockpot on high for about 4-5 hours today and popped in spinach and cheese tortellini about a 1/2 hour before we ate. Makes a ton of soup; my goodness, that's a lot of veggies! But it's very good and smelled great while cooking away in the crockpot. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 15, 2009

This recipie is a very nice "starting point" for great soup that can be altered easily to preference. Our changes: Used canned beef broth instead of water/bullion. Used more broth than recommended(I even added extra can the second or third day). Added a couple hot Italian sausage links. Intended to cook macaronni on side(as suggested), but after a few servings, decided it didn't need the macaronni for our tastes. Tried the soup after first hour cooking. Cabbage underdone and overall flavor less than expected. Microwaved some the next day for lunch with same conclusion. By now the broth was almost gone/absorbed. Added can of broth and cooked on med lo for extra 2 to 2.5 hours. What a difference! Had I rated this soup on the first day.. maybe 3 stars. The end result is 5 stars. Excellent in every way! My favorite veg/beef soup. Cabbage tender and perfect. I add a dash of hot sauce to each bowl, but I don't think I would add it to the pot. Conclusion: Add/take away to your tastes, but at a minimum, add more broth and cook 3-4 hours if using fresh cabbage.

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markNC

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Reviewed: Jan. 14, 2009

Everyone really enjoyed this. As suggested, I doubled the amount of water. Which made it it more soupy, as written it is more like a chowder.

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BellaBuddha

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 10, 2008

Good. Omitted cabbage and changed meat for vegetarin ground beef alternative

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KIMBAKIBBLES

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Reviewed: Dec. 2, 2008

This recipe is good as a base, and I like that it contains so many veggies and other good things, but it needed quite a few adjustments to make it tasty, hence three stars. The amount of water listed isn't enough to make it "soupy". I used about triple the water, and it still came out more like chili in consistancy. I also used more boullion, garlic and herbs than suggested to give it more flavor.

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MAPLESUGAR

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Sagamihara, Kanagawa, Japan

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Reviewed: Nov. 25, 2008

This is very similar to the Taco Soup II recipe, many of the same ingredients, different spices. I loved it for the ease and heartiness. I added a couple of small cans of tomato juice to loosen it up a little.

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magnusmom

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Reviewed: Nov. 22, 2008

I have never reviewed a recipe from this site but I just had to with this one. It's that good! I used hot italian turkey sausage in place of the ground beef, tortellin instead of macaroni, which I added about 10 minutes before serving, and one 32 ox. box Kitchen Basics beef stock (about 3/4 of the box) and 3 bouillon cubes instead of the water. I also added about 8 oz. V8 juice and skipped the cabbage since we do not like it. I doubled the spices and added about a half tsp. of thyme. As good as this was right away, it was 10 times better the next day as leftovers. Might try red potatoes the next time in place of the tortellini. Absolutely delicious!

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Dawn S.

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Oct. 26, 2008

I am OBSESSED with this soup. I make it at least once every other week, and we always have some individual servings in the freezer for lunches. The only changes I make are: I use a potato (or 2, depending on size) instead of the pasta; I eliminate the meat to make it vegetarian; I use vegetable bouillon instead of the beef granules; I use fresh green beans and tomatoes when possible; and I triple (at least) the amount of water that's called for. This soup is amazing, though--hearty, nutritious, and delicious! It's fantastic served with the Buttery Corn Bread (recipe from this site).

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Andrea

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 20, 2008

This soup was perfect for our first cool autumn day! I tried to follow the recipe exactly, except that instead of ground beef I used beef stew meat because it was on sale at the grocery. I didn't separate the macaroni out as other reviewers had suggested, and it did become mushy, but it still tasted great. (Next time I will separate.) I served this with sourdough bread and it was delicious. I'll make this one again. Thanks for the recipe!

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Michele C.

Cooking Level: Beginning

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Reviewed: Sep. 30, 2008

What a great soup! I did make a couple changes: 1 can of kidney beans, doubled the noodles, fresh green beans, frozen corn, no cabbage and simmered longer (had to add extra water because of that).

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: May 28, 2008

Made this today so we could have something to 'eat on' throughout the week for lunches. I halved the recipe, and made a few adjustments due to what I had...didn't have kidney beans, so I used garbanzo. Also, used frozen chopped onion (which cuts down on the 'tearing factor'). Fresh ground beef was so expensive when I went to buy some for this, so I used 2 frozen hamburger patties (Bubba Burger brand, each patty is 1/4 lb.), which was easy enough. Great recipe, keeping in Tupperware in the fridge - reheating as needed.

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CookinginFL

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

I made this last night for my partner and I as an starter. This is obviously best served as part of the main course as it is so full but it worked great in a small serving. We both loved this recipe, I haven't given it 5 stars because I think there was a tiny bit of room for improvement but it was still great and I will make it again. I didn't include the celery because I forgot to buy it but didn't feel like it needed to be there anyway Thanks for a great recipe, its a very thick soup so I'm going to have it on toast for breakfast!

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pieceofpie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 19, 2008

What a great way to get your veggies! note to self: cook pasta apart from soup and add before serving, added a can of Goya mixed veggies and an extra 1/2 tsp oregano.

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ValerieB333

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Reviewed: Mar. 14, 2008

Very good and easy

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DDSantifer

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Reviewed: Feb. 21, 2008

This was good! Like others, I omitted the cabbage, and added leftover rice instead of pasta. Next time I will use Italian-style diced tomatoes. Also added salt and pepper and a little hot sauce--and worchestershire. Topped with parmesan.

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FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Feb. 11, 2008

This was a good soup. I adapted mine some to lower carbs and suit my own tastes: used turkey sausage instead of beef, left out the corn and pasta, used frozen green beans instead of canned and white beans instead of kidney. I also added a lot more water (3-4 cups, I think, although I didn't measure it) to make it more like a soup. Will make this again.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Feb. 4, 2008

First off, I am by no means a good cook. Having said that, I can do some simple meals fairly well. Hence, I liked the looks of this recipe. The bottom line is that it came out somewhat blah. I did all the ingredients (save for the cabbage) but still. Not very tasty. And I really wanted to make this recipe a "keeper" Ah well, apparently many others had more success than me...

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susy

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 2, 2008

Great soup. I used frozen corn and green beans, one can of kidney beans, about 1/3 cup of ditalini and red cabbage (that's what I had on hand). Soup is healthy and satisfying. Will definitely make again - my husband liked it very much as well.

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Laurie R.

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Reviewed: Jan. 22, 2008

Awesome! Even the non veggie folks in my house loved this dish. I forgot the cabbage while at the store. I, and my family, didn't miss it. I think I will always leave out the cabbage.

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JDUBWAR

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