Reviewed: Oct. 26, 2009

Terrific flavor! Loved the spiciness! I used fresh veggies, including a minced jalapeno (hubby threw that in!) I doubled the recipe as it seems impossible for us to make a small pot of soup. The broth is just excellent in flavor-which is what makes my DH happy!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Feb. 23, 2009

This is really very good and tasty! I like foods with a little spice but not too much, this is perfect. I would make one change, do not put the pasta into the soup/stew it takes over the dish and soaks up the juice. I would recommend cooking it on the side.

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Kathy Ferg

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Reviewed: Jan. 16, 2009

very good.. I changed some things only because I did't have everything.. use ground beef, 1/2 lb of beef..rice instead of pasta this was the kicker 1 can of rotel tomato.

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KLB9903

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Reviewed: Nov. 25, 2008

Best vegetable soup I have made in my life. I adjusted a few things but nothing that compromised the recipe. We ate a double batch within 4 days!

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JANER60

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Reviewed: Sep. 15, 2008

I made this for dinner and my husband and I are both lovers of soup..but this one did really not do anything for either one of us. We had it for leftovers the next day after I doctered it up some. I added a package of taco seasoning, some hamburger, some sliced olives and mexi cheese. Served it with a big dollop of sour cream on top and crushed tortilla chips.

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SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Feb. 19, 2008

Excellent. I left out the cayenne pepper, mushrooms and pasta. I used fresh carrots and potatoes chopped and canned beans, peas, and corn. Very tasty. Will definitely make again.

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MAKLEIN55

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Reviewed: Dec. 2, 2007

love it

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DEWSLIM

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Reviewed: Dec. 7, 2006

This was a great winter soup for my kids and husband. I used what was on hand; 2 1/2 pds pot roast, doubling the beef broth and stewed tomatoes (used italian spiced, which added to the flavor). I added two fresh zuchinis, 1 pound fresh carrots, and fresh mushrooms and celery with frozen corn. I only had organo and and basil, also added a few dashes of paprika. Everone loved it, including me!!!

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doreneskidsfavs

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Reviewed: Oct. 9, 2006

Didn't add the mushrooms and cooked my pasta separately in water. Added two medium potatoes and a lot of salt. Served it with a side of crusty bread Turned out great!

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Jan. 21, 2005

Perfectly acceptable beef vegetable soup. I wouldn't call it "spicy" by any stretch of the imagination. I doubled the cayenne and it still wasn't "spicy", but was nice and tasty. I cooked it all day in the crockpot after browning the meat, onion, garlic and celery in a pan, and it was delicious. The meat was very tender. I used two cans of tomato sauce and a big box of beef broth in place of water because we like our soup thick. Substituted a diced potato for the pasta as another reviewed suggested. I'll certainly make this one again. Everyone enjoyed it.

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Sep. 4, 2004

I made this last night after coming down with a cold, it was absolutely delicious!

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Debbie C

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Reviewed: Feb. 16, 2003

Easy to find ingredients for me - since I live in Korea. I added more beef bouillion since it was turning out more like a stew than a soup. Very hearty and healthy on a winter evening.

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AMANDA1978

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Reviewed: Feb. 9, 2003

What can I say, this soup is delicious! My husband is a somewhat picky eater, especially when it comes to soups. He LOVED it! I added a little beef soup base and simmered it for 2 hours instead of 1 hr 15 min. It was heavenly. I will definatly make it more often!

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RLEL

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Reviewed: Nov. 18, 2002

I exchaged the pasta for potatoes and added a cup of V-8 juice to make more liquid. Needed salt and pepper as well. Will make again. I made a double recipe and am trying freezing the soup in three cup containers for future cold winter days.

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PRANDY

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Reviewed: Nov. 17, 2002

Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it again but double the spices, including garlic, and add another can of beef stock for more liquid.

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JACK19

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 16, 2002

My husband is a soup fiend, so I made this. I have always HATED soup, but I tried this and was really surprised. It has the best flavor. I did add more garlic and onions, potato, and used beef boullion cubes since I didn't have the can broth. Also, I used the end of some beef I had on the bone, and added it right in with the beef as it simmered. I simmered it 3 hours prior so it would be tender. I really think doing that along with using the beef bone is what made it so delicious. My husband had 3 bowls! And my 15 month old even loved it.

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