Reviewed: Nov. 10, 2010

I used a beef soup bone & water, no canned broth. Added bay leaf, 1 Tblsp barley, about 5 cloves garlic, sliced yellow zucchini, FRESH basil, fresh cilantro, in place of parsley; sauteed onion, garlic, zucchini in EVOO before adding to pot. This cooked for several hours. Used a potato, rather than pasta. This did not seem at all "spicy," though, so I added about 5 shakes of chili pepper flakes. Also needs salt and fresh ground pepper. When soup was done, I stirred in the chopped fresh cilantro. VERY good soup, thanks!

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5 users found this review helpful

Reviewer:

Dmseck

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Mar. 10, 2010

Soup was easy to make. Overall flavorful. I did not care for the beef broth, will try more tomatoes next time.

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3 users found this review helpful

Reviewer:

Thill40397

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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5 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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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6 users found this review helpful

Reviewer:

Kathy Ferg

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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4 users found this review helpful

Reviewer:

KLB9903

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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3 users found this review helpful

Reviewer:

JANER60

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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1 user found this review helpful

Reviewer:

SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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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18 users found this review helpful

Reviewer:

MAKLEIN55

Reviewed: Dec. 2, 2007

love it

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3 users found this review helpful

Reviewer:

DEWSLIM

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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10 users found this review helpful