Reviewed: Apr. 18, 2009

This was a darn good soup. I did make a few changes. I added some fresh mushrooms and sauted with the meat. I also added fresh carrots and a small can of mexican style corn. Instead of stew meat, I had a New York steak that I had frozen a week before. I cut up the steak and used it instead of the stew meat. The 8 qt. slow cooker was full to the top! I cooked on high for five hours and it came out EXCELLENT.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 23, 2009

Very tasty broth, the soy sauce and the worcestershire give an extra flavor that I have never had in a beef soup before. I also used barley instead of pasta and carrots and potatoes instead of mixed vegetables. Whatever vegetables you like would work in this soup.

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Amisk Lake

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Reviewed: Mar. 4, 2009

Ok, THIS is why I love allrecipes. So, I have this ground meat/rice/soy/water chestnut concoction in the fridge left over from the other day. I don't want to just heat it up but I can't think of anything else to do with it. Who would have imagined that 20 minutes of searching would yeild the perfect recipe to bring new life to this dish?? The original meal had plenty of onion and garlic flavor so I just sauteed some carrot and celery, dumped in a can of beef broth, some bite sized pieces of red potatoes and stirred in my leftovers. Delicious, satisfying, completely camoflaged. I love this website. Now I have leftovers of my leftovers! Never thought I'd get so much mileage out of a pound of ground meat.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Nov. 12, 2008

Great recipe! The only change I made was to add a few bay leaves and I didn't add salt while cooking, just let people add it at the table, it only needed a little. I will make this again.

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mommyof2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Sep. 20, 2008

Followed this recipe to a T, except used Ditalini pasta since I didn't have fusilli. It was great! No changes necessary.

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IrishPalate

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2008

Absolutely delicious. I used frozen veggies instead of canned and didn't even add the pasta at the end. It was wonderful. Thanks

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Susan

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Reviewed: Apr. 9, 2008

Very good! Although without a specific salt measurement, it's easy to make it too salty. It might take a few times to figure out the right amount of salt.

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Christine

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Reviewed: Feb. 7, 2008

This is my family's favorite recipe for veggie beef soup. VERY good. I didn't change a thing.

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Geena

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Reviewed: Dec. 5, 2007

This soup is scrumptious! I made it exactly as the recipe says, and my whole family loved it!

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Ashley

Cooking Level: Expert

Home Town: Wichita Falls, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 30, 2007

yummy recipe! thanks!

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ONYX_27_01

Cooking Level: Beginning

Living In: Racine, Wisconsin, USA

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Reviewed: Sep. 20, 2007

This just didn't have the great taste you would expect from a soup that had cooked all day. My family ate it, but it was just okay. I've had better. I don't think I'll be making this again. Thanks, anyway.

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Cindy T.

Cooking Level: Expert

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Reviewed: Sep. 11, 2007

I didn't have all the ingredients on hand, so modified the recipe a little. I used low sodium beef broth, a 28 oz. can of crushed tomatoes w/ paste, 2 large, thinly sliced carrots, 1 chopped zucchini, 1 chopped summer squash, a bag of frozen green beans, and substituted a handful of bow tie pasta and a handful of orzo for the fusili pasta. Three-quarters of the way through the cooking I was worried that the soup was way too thin, but once the pasta was added, it thickened up nicely. Ended up being very tasty, and the squash/zucchini didn't get too mushy. Great leftover, too.

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MTWOMAN

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2007

My husband loved it! I thought it was pretty good. Not a great recipe for left overs though this dish HAS to be served fresh.

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Steph Sei

Cooking Level: Intermediate

Home Town: Harriman, Tennessee, USA

Living In: Marietta, Georgia, USA

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Reviewed: Jun. 13, 2007

I'd try it with soup beef next time and substituted carrots for the canned mixed veggies.

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Kelli

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Reviewed: May 25, 2007

Loved the flavor of this soup. The only changes I made was to use a can of crushed tomatoes instead of the stewed tomatoes as my kids don't like "chunks" of tomatoes in their foods. I also added another can of veggies. Next time I will use a "smaller" pasta as I thought the fusilli "took over" the soup. I will use alphabet pasta next time. This is a great tasting soup and will definately make again!

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BMCNICHOL

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Reviewed: Apr. 6, 2007

Very easy in the slow cooker and all my family loved it. Next time I think I'll use cubed beef instead of ground.

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noeticblues

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Washington, Connecticut, USA

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Reviewed: Mar. 6, 2007

This is one of the best soup recipes I have ever tried. I make a double batch and freeze it every time. I just introduced it to my neighbour who wants a copy of this recipe as well. Fantastic!!!

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TRACEYGRAVES

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Reviewed: Jan. 26, 2007

This is a very good soup recipe. I did not use the can of mixed vegetables. Instead I added six small red potatoes cubed (as suggested in another review), with the skin on and 5-6 peeled carrots, cut into chunks. I tossed in some frozen peas at the end and used orzo, instead of the fusilli. It's yummy and easy to modify to suit your taste. Thanks Pharlan!!

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Oct. 27, 2006

Made this for the second time today! It's sooo good! Took other reviewers suggestions and used flavored tomatoes, fresh potatoes and carrots. I also added about 4 ounces frozen green beans. Also added a bay leaf and a pinch of cayenne pepper for a little kick. Delicous and hearty, perfect dinner for a cold fall day in the Midwest! Thanks!

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Jenh76

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Reviewed: Oct. 4, 2006

We were not excited by the end results - we needed to season the soup to taste it at all, and pasta got mushy in leftovers.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Slow Cooker Vegetable Beef Soup

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