Recipe by CORWYNN DARKHOLME
"A vegetable soup recipe that is very tasty and very easy and quick."
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salt and pepper to taste
2 (14.5 ounce) cans
frozen mixed vegetables
Yuck. There wasn't enough liquid. I added beef broth to make more liquid but this recipe was still bad. I'm throwing it out.
Practically spaghetti. Useless as a soup. Oregano in a soup? Seriously. I practically had to re-create it. Added water, beef boullion cubes, skip the oregano. Now you have a stew. A very tomato-ey stew.
This is a good one for busy nights. Fast and good!
Oregano in soup is just fine (reminds me of my g-ma's albondigas). This soup was a good starting point for use w/ground beef but something was missing. I'm not an impromptu cook so I couldn't figure out what could have made it a little better. Nothing wrong with it, just could use some more flavor. Cumin maybe? Red pepper? As I said, I don't have a talent in this area. Thanks for the submission idea.
Not enough liquid. Added 4 cups of water and about a tablespoon of Better than Boullion Beef flavor. Still not really enough liquid. The idea was good and it turned out ok after a few additions.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Zesty Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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