Reviewed: Jan. 16, 2007

This soup is really good, but if whoever reads this that wrote the recipe, please take that picture off. I almost didn't use the recipe because of this. thanks.

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krashzmom

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Reviewed: Jan. 2, 2007

All most too easy to be so good! I used 2 undrained 29-ounce cans of veg-all diced vegetables instead of the various cans called for and the small can of rotel original tomatoes PLUS an additional can of broth. Excellent ... and I don't even usually like vegetable soup!

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JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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Reviewed: Jan. 2, 2007

Couldn't get any easier than this. I enjoyed it but my family preferred the veggies to be a little finer rather than chunky so I will change that the next time. I will definitely make this again and again.

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REID5858

Cooking Level: Intermediate

Living In: Urbana, Ohio, USA

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Reviewed: Nov. 6, 2006

I made this just like the recipe called for, no changes. My family loved it and it made the house smell great. Super recipe.

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jab300

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Pace, Florida, USA

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Reviewed: Oct. 22, 2006

A very tasty, easy, and economical recipe. I made a few changes: I also added a can of whole white potatoes, and I added a decent amount of cooked pearled barley about an hour before serving. This was mainly to 'cut' the recipe with some healthy, inexpensive whole grain (I'm a college student - always trying to get the most out of my expensive ingredients such as meat). Last, I added about a cup of red wine at the same time I added the barley - I think that added some nice flavor. I also agree with the prior reviewers who said that you don't lose anything in this recipe by using canned veggies. This was a very tasty stew I plan to make again.

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MLW03

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Aug. 22, 2006

I tried to make this exactly to spec - even though a couple of the ingredients were in sizes that I couldn't find in my local store, I measured everything to get it just right. I had most of this myself, but shared some with The Woman I Love. We'll probably give this a 4-out-of-5-stars rating. It is good, solid comfort food, and pretty easy to make. The meat turned out to be very tender too. I didn't think this deserved all five stars because I'm sure some improvement(s) can be made to make this a knockout recipe. For example, I was a tad disappointed that the only spices were the salt and pepper. I'm a rookie cook so I don't know what spices could have been the best additions, but I'm pretty sure that some kind of spicing-up might bring it to a 5-star recipe.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2006

I am a terribly picky eater who turns her nose up at anything resembling a chunk of tomato. My husband is a die hard chunk guy. I made this soup a couple of weeks ago when he wasn't feeling well. It was really easy to follow and turned out great. It made so much I had a few servings to freeze. Thanks for sharing this!

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Holly

Cooking Level: Expert

Living In: Holloman Air Force Base, New Mexico, USA

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Reviewed: Feb. 22, 2006

My husband loved this soup, and it sure was easy to make. My only complaint is that I didn't think it tasted all that much different than canned soup from the supermarket. I'll probably only make this again if my husband requests it, which I'm sure he will since he was such a fan.

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 21, 2006

We've cooked this several times, and love it! I use canned lima beans instead of green beans and use two cans of sliced or whole potatoes instead of one.

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JRPAGV

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Reviewed: Jan. 4, 2006

I was a bit doubtful about this but I shouldn't have been. This was fantastic I did change it a little bit to suit our tastes I used a can of ratatouille instead of tomatoes as we're not great canned tomato lovers and used peas instead of sweetcorn as my husband doesn't like sweetcorn. This is definitely more of a stew but very filling and great comfort food as well. Will be making often. Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 19, 2005

Good! I used kabob meat I had on hand; frozen veggies:green beans, yellow (green) beans & carrots. One small (14 oz.) Hunt's Diced tomatoes. For the 'sauce' I used 3 beef granules dissolved in 3 cups hot water. Also, used a packet of McCormick Hunter Sauce Blend with a butter base. Salt & peppered the beef, drenched in flour then browned in skillet in olive oil with 2 cloves of garlic and 1/2 a sweet onion. All this went into the crock pot to slow cook for 4 - 6 hours. Oh yes, also added 1/2 cup Shiraz wine. Delicious! Does anyone know a homemade version of Hunter Sauce? The back of the package includes tomato, onion, salt, mushrooms, parsley, pepper, tarragon, shallots, & garlic.

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Nov. 22, 2005

Couldn't be any easier, dump it all in the crock-pot and go. No chopping, measuring, etc. I like that part! But as far as taste, its overwhelmingly, and I mean overwhelmingly, tomatoes...and therefor VERY acidic even after cooking all night! I was skeptical about using canned veggies b/c I always use fresh or frozen, but they were just fine. The recipe has so much potential, I think if I tweek it a little bit, with less tomatoes, maybe a little wine, and some more beef, it would easily be 5 star. I like the idea from another reviewer to add a little bit of cooked pasta shells at the end. Will try again. PS-Get your bread maker going timed to finish at the same time and everyone will think you are superwoman...homeade soup and fresh hot bread!!!

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Tori

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2005

My husband loves this soup! I did add a can of beef broth and just a little water, other than that, the perfect vegetable soup. I was worried about the can vegetables, but you couldn't tell at all.

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amyl

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Reviewed: Nov. 1, 2005

Very Good! The whole family really enjoyed it. I served hot cornbread with it and it warmed our tummys and hearts!

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Vanessa

Cooking Level: Expert

Home Town: Crowley, Texas, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Sep. 21, 2005

Really yummy! I did take suggestions and added a second packet of beef/onion soup mix. Didn't add water b/c I liked the "stewwy" consistency. Tastes even better on day two! Will make again--couldn't be easier!

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Laurnin

Cooking Level: Expert

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Reviewed: Jul. 19, 2005

1st time making this recipe, and I took Islandgirl's suggestion for extra veggies, bouillon, and onion soup mix. But to kick it up the proverbial notch, I added Chipotle Tabasco. Awesome! In a 16 oz cup I put two bouillon cubes, 1 1/2 packets of onion soup mix, about 3 tablespoons of Chipotle Tobasco (20 shakes of the bottle) and filled the rest of the glass with water. Dump that mixture in and it gives it a very nice flavor; mildly spiced and a little smokey.

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GUYWITHSOCKS

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Reviewed: Mar. 14, 2005

I read reviews from others and used two bouillon cubes along with 2 packs of regular onion soup mix and it came out fine. I also used fresh baby carrots, mushrooms, onions and celery along with 2 canned veggies. I just had to add a little water when I came home, it was thick like a stew. If you prefer it to be a stew then leave as is..otherwise you might have to add a bit of water once it's done cooking and mix well. Other than that, it was great to come home to. My toddler loved it...he wanted seconds! I'll definitely do this one again, with other veggies to experiment with. Thanks for the idea!

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Jan. 24, 2005

This is the best recipe I have found in a long time!! The soup came out perfect. I aded one 2.0 oz pk. of onion soup mix and a Tbs. of beef granulated bouillon, instead of the beef/onion soup mix. Whole family loved it!!

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BRISON

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Reviewed: Dec. 5, 2004

Unfortunately, this turned pretty mushy and bland by the time it cooked all day. I used frozen stew vegetables instead of the canned. Not a big hit...thanks anyway.

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DMULL07

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Reviewed: Nov. 9, 2004

This was pretty good. I was a little skeptical. With all the canned ingredients, I was afraid that it would taste sort of like canned soup, but it turned out to be pretty good. I made one change. The last 30 minutes or so of cooking, I turned up the heat to high, added about 3 cups of beef stock, and the added about 1 1/2 cups of small pasta. It was really good and very filling. Will make again. Thanks for the recipe!

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