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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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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: Expert 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: Mar. 4, 2003

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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JOHNJRSMOM


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Reviewed: Feb. 18, 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. 10, 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. 28, 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. 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: Aug. 29, 2002

Whole family loved it! I also used the leftover roast beef I had. I will definately make this again.

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POOKY1969

	Cooking Level: Intermediate Home Town: Minot, North Dakota, USA Living In: Peekskill, New York, USA
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