Reviewed: Aug. 31, 2008

This was excellent. I made it as written and my husband and I were both very happy campers. I can never go back to eating tinned beef soups again. This soup was so easy to make and also very healthy. Thanks for posting!

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 23, 2008

Very yummy but I didn't really like the round steak. Next time I'll try it with ground beef.

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Coupon*Crazy*Mom

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

it was one of the better soups I used hamburger instead of the steak and it was yummy (the whole family liked it) and thats unbelievable. Its a keeper maybe add more spices to it next time

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cw

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Reviewed: Jan. 26, 2008

This was great! I made it for company on a night I had to work until the last minute, and everyone loved it. Followed the recipe exactly.

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Kate

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Reviewed: Dec. 11, 2007

Ilove this soup! It's my favorite vegtable beef soup. I disagree that it's heavy on the meat-I use 2 pounds of round steak when I make it.I add 4 cups of water,minced garlic, pinch of sugar, fresh minced parsley and a bay leaf.Some worcestershire sauce and a squirt of ketchup too. So delicious....really hits the spot on cold winter nights.

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Reviewed: Sep. 30, 2007

We totally enjoyed this soup - I will be using this recipe all Winter long. I added more potatoes and I made it without the meat. I added left over pork roast and cheddar to my bowl. Instead the frozen mixed vegetables, I added frozen corn and broccoli - and, a can of green beans. I added a bit more water because I added more veggies and 1 more bouillon cube. Good Stuff!

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Ms. Ritchey

Cooking Level: Intermediate

Living In: Fontana, California, USA

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Reviewed: May 20, 2007

Used 4c Beef Broth instead of water and cube, afer 5 hours found watery tasting so added 5 dashes of Worcester, 3/4c Barley and 3 more cups Beef broth to balance what the barley would soak up and what had already steamed off. Used straight frozen peas instead of mixed frozen veggies. Ate meat at 6 hour mark (my beef had been cut small and was ready for eating). Family liked it very much- will definately make again. Husband wants to add some dashes of hot sauce next time.

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Nutmeg1995

Cooking Level: Beginning

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Reviewed: May 7, 2007

My husband and I both really enjoyed this soup. I left out the celery and fresh carrots and just upped the amount of frozen vegetables. I threw everything into the crockpot and cooked it on low all day. It was the perfect consistency and very flavorful.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 29, 2007

Yum! My family devoured this soup, even my little ones. I followed the advice from another review and left out the fresh veggies and just used a large bag of frozen mixed...turned out well. I've made other veggie soups that were too thin or bland, but this one was perfect.

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PG

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Reviewed: Apr. 14, 2007

I loved this soup! It reminds me of my mom's beef stew that I grew up on. Yum!

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Jenni

Cooking Level: Intermediate

Home Town: Afton, Wyoming, USA

Living In: Gig Harbor, Washington, USA

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Reviewed: Feb. 26, 2007

I agree that this soup is a little heavy on the beef. I also found that during the cooking it lost a lot of liquid and I ended up adding more water and another beef bullion cube. The only change I made was to add more frozen veggies, since I like a lot of them in the soup. Next time I will make a few more changes: I will use probably only 1/2 pound of beef, 4 cups of beef broth instead of water and bullion, I will add only frozen corn and peas (the frozen carrots along with the sliced carrots made for a lot of orange), I'll probably add some fresh mushrooms, and I will omit the potatoes and serve over hot cooked egg noodles instead. This is a good basic recipe, but probably most people will need to cater it a bit to their own tastes.

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NIKALANA

Cooking Level: Intermediate

Home Town: Lewisberry, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 16, 2007

This is almost as good as my mom's. The fresh veggies are key to the great taste and it's very simple to make. This version is a little heavy on the beef for my taste. Next time, I will substitute some of the actual meat for beef broth and add tomato juice (as opposed to just the diced tomatoes).

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PJD

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Reviewed: Jan. 15, 2007

This was good but family said not one of there favorites.

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emrilwannabe

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Mill City, Oregon, USA

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Reviewed: Jan. 12, 2007

I think this is a good basic recipe but I did make changes. Here they are: (1) not a big slowcooker fan so I made this on the stovetop instead of in the slowcooker (2) used beef broth along w/the bouillon (3) cooked the meat, potatoes, carrots, tomatoes together w/the spices for about 1-1/2 hours on medium-low then added frozen peas, cooked for another 1/2 hour, then added canned green beans. It fabulous! Served with biscuits hot from the oven. Yummy! Thanks for the idea, Heather!

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Year Old Mrs.

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 18, 2006

Thank you for the recipe. I really liked this soup, though I think my Mom's recipe for vegetable soup is better. Still, this was great because by the time I got home from work the soup was done and the house smelled wonderful! Thank you for sharing!

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JAYNE260

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Reviewed: Nov. 1, 2006

This was a very easy recipe to follow. I like that is has common basic ingredients. It is one of the lowest in sodium content that I have found and still very flavorful!! Thank you for sharing.

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