Reviewed: Feb. 5, 2011

This soup was delicious!! I had to tinker with it and add more liquid. I doubled the amount of beef stock. Switched from cabbage to spinach and had a delicious soup.

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Reviewer:

familybakers

Reviewed: Jan. 16, 2011

I made this recipe just as the author submitted it, except I had to use lots more liquid. About 3-4 cups more than listed in the recipe. My family loved it and my college age daughter asked for the recipe so that she can make it at school. Great basic recipe that will be fun to experiment with.

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Reviewer:

LJOY

Reviewed: Jan. 15, 2011

This was SO good! I followed directions and used all of the ingredients. I did not put in corn because I didn't have any. I used orzo pasta. I find it holds up better and doesn't become mushy. It was very a comforting food on a cold winter night with warm crusty bread. Yum. Will definitely make again.

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Reviewer:

sandy

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Jan. 3, 2011

This was wonderful. I added potatoes instead of pasta but didn't make any other changes. Will make again!

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Reviewer:

JenCon

Reviewed: Dec. 31, 2010

I used this recipe for a basic veg soup. I left out gr.beef, bullion & macaroni. I did add diced potatoes. For the 2 cups water I used the liquid from the can of tomatoes and added water to make 2 cups. Oh, and 2 tsp Mrs Dash. EVERYBODY loves this recipe. There is no fat in it and the beans have protein. I guess you could add squash as corn, beans & squash make a complete protein. Makes a thicker chunky soup, which is what I like. Thank you Jackie!!

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Reviewer:

linda

Reviewed: Dec. 29, 2010

This was the best soup I've ever made! Didn't have cabbage so I skipped it. I used frozen green beans, 3 bouillion cubes and 2 cans beef broth. I also used fresh herbs- needed to use some from my Aerogarden. I will definitely be making it again!

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Reviewer:

Suz

Reviewed: Dec. 3, 2010

Awesome! I hate green beans so I used a can of garbanzo beans instead. Also took the suggestion of using 3 cups of water and one 16oz can of beef broth to make it more "soupy". Overall, wonderful flavor and will definitely make again!

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Reviewer:

firewife1031

Reviewed: Nov. 7, 2010

This was easy and delicious! I took others advice and used 3 cans of 99% fat free beef broth instead of bouillon granules and water. I also skipped the meat and used whole wheat pasta shells because of what I had in the house. Thanks for the great recipe!

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Reviewer:

CAB403

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Oct. 22, 2010

I agree with others that this is a good base that you can tweak to your taste. Also it does need lots more liquid.

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Oct. 6, 2010

This is a wonderful tasting soup, but it needs a lot more liquid. I left out the pasta and still ended up using 3 times the water. I also replaced the canned corn and beans with frozen. The end result was great. Tastes even better as leftovers.

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