Reviewed: Mar. 4, 2012

We really enjoyed this soup, but I thought 1 cup of flour was too much. I used only 2/3 and it tasted good, but was really thick. Next time I'll use only about 1/4 cup to start. (And really you can skip and make broth soup instead). I skipped the frozen veggies , but did cut up a small yukon potato to add.

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Reviewer:

Corrine

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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

Reviewed: Feb. 28, 2012

This recipe was wonderful!!!! I was looking for something to do with leftover steak and came across this one. I added potatoes to it. But other than that followed the recipe exactly. Its sooooo yummy and has almost a buttery flavor to it. The kids loved it. I will be saving this one for sure!!!!!!

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Reviewer:

talithar1

Home Town: Lowell, Massachusetts, USA

Reviewed: Jan. 25, 2012

Definatly cut in half, makes a ton with leftovers to freeze after doing that. DIdn't use bouillon and the water. I used 2 cans beef broth and 2 cans of beef consume, plus 1 jar of stewed tomatoes. Added some worstershire also.

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Reviewer:

Carrie

Reviewed: Dec. 3, 2011

To salty. TO much bouillon for my taste

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Reviewer:

disisfu

Reviewed: Oct. 19, 2011

This was really yummy! I added more carrots, celery and steak than the recipe stated because we like chunkier soup. I also added a tablespoon of season-all. Really great recipe! thanks.

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

This was FANTASTIC! My Mother in Law makes a KC steak soup, and although it is a little different than this, we LOVED this one! I double the recipe (i know, that sounds crazy, but it is nice to have frozen meals in our deep freeze for the hectic weeks). The only mistake with that is that the vegetables took a REALLY long time to cook. Like some other reviewers, my husband is not a fan of tomatoes, so I added only Potatoes, celery, carrots, and onion. Thank you so much for this recipe! It will be used again and again!

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Reviewer:

Beverly McCurry

Reviewed: Jul. 26, 2011

Very versatile recipe. Great for a starter for me. I have tried it as is, but the second time I changed it up a bit. I like to use leftovers. I used leftover steak and diced up baked potatoes from the night before. I have lots of food storage, so I used dehydrated onions, carrots and celery. I added garlic and thyme to suite my tastes. I also like to add rice to it. I prefer to keep the tomato out, and so do my kids.

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Reviewer:

sandmama

Cooking Level: Expert

Reviewed: Apr. 13, 2011

I thought this soup was okay. It tasted better than other vegetable beef soups I have tried, but nothing exceptional for being a well known soup. I cut the recipe in half when I realized it made over a gallon of soup with the recipe as is! I used lite margarine because I thought even 1/2 cup seemed like a lot. The vegetables and broth were good, but I didn't think the meat had any flavor even after simmering in the soup. I used beef base instead of the bouillion because it has less sodium and tastes more like real beef broth. It was good tonight with some rolls. But, with the amount of margarine and overall taste it is not one I would take the time to make again.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Feb. 24, 2011

This was a delicious, easy to make soup. My entire family loved it...my husband went back for thirds! Will definitely be adding this to my 'keeper' file!

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Reviewer:

Jen T.

Reviewed: Jan. 31, 2011

Delicious! Added more carrots and celery than it called for, dredged the beef in flour and deglazed the pot with some dry red wine. Delicious! Will definitely use this one again and again. Fabulous way to use round steak.

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