Reviewed: Nov. 13, 2004

It was ok, don't know if I would make again or not.

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ALLEY CAT

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Nov. 9, 2004

Delicious! My family loves it and I will diffinately make it again.

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HAPAHAOLE

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Reviewed: Oct. 25, 2004

Very good recipe - hearty and flavorful. I will definately make this regularly.

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MANDAGENE31

Cooking Level: Expert

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Reviewed: Oct. 5, 2004

I've made this twice now. It's my absolute favorite. Very hearty, great flavor. I use fresh herbs. I didn't add the sugar the 2nd time, and prefer it without the sugar. The corn makes it sweet enough.

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JAYANDLAURA01

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Reviewed: Oct. 2, 2004

EXCELLENT AND SUPER CHEAP. definitely a keeper.

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diamondhead

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Reviewed: Sep. 21, 2004

I've made this recipe dozens of times and it always tastes great. It's perfect for a cool day, although a bit time consuming with all the chopping of the veggies. I always add extra onions & garlic and saute it with the hamburger meat. In addition to the veggies listed I add in a diced zucchini and a diced yellow squash, and use a mixture of light & dark kidney beans. I also omit the cabbage because of personal preference. In the fall I make it with all fresh veggies from the farmers market, since I use fresh green beans I add them in with the tomato & bean mixture to cook. The macaroni gets cooked separate and I ladle the soup over it and store the soup & macaroni separate so the noodles don't get mushy. I always add extra water, I just eyeball it.

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EMILYROSE1484

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Reviewed: May 25, 2004

This was well liked, but I made a few changes based upon what was available in my pantry. I didn't have ground beef, so I used store bought, frozen Italian meatballs. I also used fresh green beans, but added them with the carrots. And I used garbanzo beans instead of kidney. I will definitely make this again. Thanks.

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SHELLMRTN

Home Town: Chicago, Illinois, USA

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Reviewed: May 3, 2004

great soup!

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MSTESSA

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Reviewed: Mar. 5, 2004

This is a wonderful soup. I have made this many times. I always add more water and beef boullion granules. I have made this with the beef and without. I usually omit the cabbage and either omit the pasta alltogether, or add it into each individual bowl after ladling out the soup. Don't like mushy pasta and if you have leftovers, when you reheat the soup the pasta will be mushy. Plus, pasta soaks up way too much broth. Overall, delicious and easy enough to make on a busy weeknight.

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BIANCA4325

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jan. 25, 2004

This does make a LOT, so be prepared to eat some soup! I used Better Than Bouillon beef base (which I highly recommend -- look for it by canned broth) instead of bouillon cubes and water. I substituted chopped redskins for the macaroni (I was concerned the noodles would get mushy before we finished off all the soup). I threw everything in my crockpot and cooked until the potatoes were tender.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 24, 2003

This is the first thing I've ever cooked believe it or not. Even I couldn't screw it up! It was very tasty.

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KANGARUGUR

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Reviewed: Oct. 24, 2003

Thank you for posting this recipe! It is a cold night here in Pennsylvania and I was looking for a hearty soup recipe to warm me up. Your soup was it. This soup was sooo good! My family enjoyed it. A definite keeper! I did take the advice of previous postings and added 3 extra cups of water. Because of the extra water I decided to add more beef bouillon and increase the oregano and basil to a little over 1 tbsp. each. I used Italian Stewed tomatoes instead of the diced tomatoes, 2 cups of frozen vegetables (corn, peas and green beans) instead of the can veggies, and I skipped the cabbage altogether. I also took the advice of cooking the macaroni separately and adding them to the bowl just before serving. Very filling and oh so good :)

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LYNNFROMNY

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Reviewed: Oct. 4, 2003

One of the best soups I've tried off this site! Thank you for submitting! I did add an additional cup of water as the mixture was so thick. The soup still comes out thick and hearty. I also boiled the noodles separately as I once had a bad experience with the macaroni consumming all of my broth. One thing I do recommend is to cook the vegetables partially covered on a higher heat level because, as written, they took a lot longer to cook than what was stated in the recipe. I also used Italian style green beans which lended a nice touch.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Oct. 4, 2003

This soup is great. It makes a huge pot to feed a hungry bunch too! Good job Jackie!

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MICHELLEWADE

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Reviewed: Sep. 30, 2003

I thought this was a great soup, but was missing a little *zing*, so I added half a large can of V-8 juice to suit my tastes. PERFECT! All you need is good, crusty bread!

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

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Reviewed: Sep. 11, 2003

Very flavorful. I used ground turkey instead of beef and also added extra veggies from the fridge that needed to be used up. I would suggest you let is simmer for a bit longer at the end. Great meal in a bowl!

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Beth L

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Reviewed: Jun. 28, 2003

Absolutely delicious and turns out great everytime! I made without the corn because I didn't have any, but don't make any substitutions or leave out anything else, the flavors just blend to make a wonderful soup/stew. I also simmer my soup longer than the recipe calls for. Since the macaroni tends to get too mushy if you have lots of leftovers,or have to keep it simmering for awhile. I cook and drain the pasta and just add a little to each bowl as I serve it. Then refrigerate the leftover pasta and soup in seperate containers. This is so great and different from stew or chili. I made it when I had out of town guests flying in and wasn't sure when they would arrive. They got to our home and were so happy to be met with the delightful smell and be served this satisfying and hearty soup with french bread and a fresh fruit salad after a long and hungry flight!

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GRAMMA GORGEOUS

Cooking Level: Expert

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Reviewed: Apr. 26, 2003

Wow! This soup is WONDERFUL! I was a little leary of using ground beef and so many canned vegetables, but the taste was spectacular! Even my picky, non-enthusiastic husband raved. The recipe didn't state whether to drain the corn and green beans, so I didn't, because I wanted it to be a little more soupy. I also simmered it with a lid on to keep in the moisture and was glad I did. Otherwise it would have been more of a thick stew. While preparing it, I had a hard time waiting for the vegetables to cook because it smelled and tasted SO GOOD, so I ended up having a bowl with some slightly crunchy veggies! Next time I might wait longer before adding the corn and beans, because the celery and carrots took longer to cook than I anticipated and I worried the beans may get too soggy. Fabulous recipe, I highly recommend it!

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Natalie

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Apr. 10, 2003

Loaded with vegetables and very, very easy to make. Has an authentic homemade flavor. Tastes even better after refrigerating for a day or two. This should be on the "regular" list for anyone who likes easy, but tasty food, especially those who work and like extras to pack for lunch.

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PSUSER

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Reviewed: Mar. 25, 2003

Very good hearty soup. I omitted the green beans and macaroni. Added extra broth as well. Makes a lot - good to freeze.

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MICHELE B

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Italian Vegetable Soup

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