The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2006
I added a bit more water and used left over steak. This was perfect. Now I know what to do with my left over steak. Thank you for the recipe!!!
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Cooking Level: Expert

Home Town: Brentwood, New Hampshire, USA
Living In: Lebanon, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 21, 2006
Made this soup with leftover steak! Great taste!
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 10, 2006
Thought it was pretty good but not quite deserving of the 5 star wow factor. The consistency of this when I made it was kind of like thick gravy. It could have been my roux- I may have overcooked it, not sure- but it was really quite good! Thanks.
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Cooking Level: Expert

Home Town: Redmond, Washington, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 27, 2006
Excellent!! I added minced garlic when i browned my steak and thyme as suggested by others. We loved it, oh we ate it over croutons and with garlic bread. Will absolutely make it again! Thanx!!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 23, 2006
I had high hopes for this soup based on all the good reviews...but it was just average. It was much thicker than I wanted...more like a stew. Thanks for sharing.
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Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA
Living In: Suwanee, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 25, 2006
This was *so* good! For those who don't know, the roux needs to be cooked on medium high heat, till it's the color of an old penny. My oldest son who complains about any and all veggies, said, "Even with the vegetables this was still good." One of the best soups I've ever eaten or made...and pretty low in calories as well!
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 18, 2006
Wonderful recipe
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Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 25, 2005
This was great! I halved the recipe and it was still great! My husband said, this is the best soup I have ever have ever tasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 3, 2005
This soup is excellent. It is so tasty and easy to make. My husband loved it. I made it when steak was on sale and it was very economical.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 10, 2005
This soup is the bomb!!! I made it for my boss & he LOVED IT !!! My friends ate 3 gallons of it in 2 days... Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 7, 2005
This soup was delicious. We had left over steak from a party and used it in this soup. Instead of using frozen vegetables though, I added more fresh carrots and potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 17, 2005
Exquisite.. very, very similar to steak soup I've had in KC.. almost exact. I did add thyme, red wine, a little garlic powder, extra pepper, and kosher salt, all to the soup prior to simmering. I also used unsalted butter. I liked how this turned out, but I think I'll play around with the vegetables in the future, as I didn't love the combination. I think I'll put in fresh carrots, celery, onions, peas, lima beans, and green beans in next time instead of frozen. Anyway, loved it and will definitely make many more times!!!
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Home Town: Huntsville, Alabama, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 10, 2005
We love this soup. I added 2 pounds of round steak (my husband is a meat eater) and didn't have the carrot or celery on hand, but the frozen veggies made up for it. Next time I'll try adding potatoes to the mix.
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CHB

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2005
This was really delicious soup. I used more carrots and celery than called for and added potato. I just didn't see how 1 carrot and 1 stalk of celery could be divided by 16 servings of soup. Next time I will cut the ground pepper down because it was a little too hot for my 3 year old. One soup trick I learned when working at a soup kitchen is to boil the carrot peels, celery tops and onion skins in the water to make a stock. After it has simmered for several minutes, strain out the peels and use the liquid in place of the water. It really adds a nice flavor and richness to the soup.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 14, 2005
Positively the best soup I have ever had! The flavor is unbeatable and everyone who tries it loves it. Best of all it's a completely economical meal for our family of 6. A++++
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Cooking Level: Expert

Home Town: Oswego, New York, USA
Living In: Clay, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 19, 2005
Excellent! I cut up the carrots and onions and roast them in olive oil til tender in the oven prior to adding. I also flour my meat prior to browning. Once I add the meat to the soup, I use the tomatoes to deglaze the pan I sauteed the meat in. I also add fordhook lima beans for taste as opposed to frozen veggies. This soup is SO GOOD this way. Yes, it's a little labor intensive, but it's so worth the final product. Also....please note that I make sure my "roux" is browned well before adding the beef stock. YUM!!
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Photo by Tamara Grimes Lemasters

Cooking Level: Expert

Home Town: Plant City, Florida, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 31, 2005
Great soup and complete meal! All you need with it is some garlic bread. Did use the cans of beef bouillon in place of most of the water as another reader suggested, and only a couple of the beef bouillon cubes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 28, 2005
This was great! I took the suggestions of others and added corn vice bagged/rozen veggies. The flavor was great, and everyone loved it. I passed on the Allrecipes website.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 25, 2005
The BEST soup! This is excellent! I used steak we had grilled a few nights ago. I left out the mixed veggies, my picky little son wouldn't have ate those. I used a potato, carrot, celery, and onion. I made the roux in a skillet, added some beef broth, and put it all in a crock pot (previous reviewer's suggestion) and it was great! I didn't know what the roux would do in the crock pot with no stirring, but it was very smooth. Good thick gravy! You should try it! My coworkers were all wondering "what smells so good" when I took it for lunch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 17, 2004
I tripled this recipe and canned the soup, using ribeye steak as the beef. When I open a jar, I find that I consume the "gravy broth" first because of the excellent taste.
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Cooking Level: Intermediate

Home Town: Galena Park, Texas, USA
Living In: Lott, Texas, USA

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