Anxious to try this on the advice of a friend, I easily found this soup one of the best I've tried from AR! Echoing many of the reviews, I think it's safe to use as much/little tomato paste as you deem necessary. Since I added a 28 oz can of whole tomatoes (to which I gave a rough chop), I only added 2-3 Tbsp tomato paste since I didn't want to overpower the rest of the soup. I doubled the broth (approximately 9 c total liquid) and used a mix of both beef and chicken bases to taste dissolved in water. I also added about 1/2 c red wine (pinot noir) to the broth while it simmered, as well as a few good sloshes of worchestershire when browning the meat (used top sirloin and glad I did, although I simmered close to an hour to get the desired tenderness I wanted). Omitted the corn and subbed some diced cabbage instead. Needed to use up some sliced button mushrooms, so I sauteed them as I usually do and tossed them in right before serving. Followed recommended spice measurements, but as a garlic lover, I added a couple cloves of sliced garlic to the simmering broth, as well as some garlic powder while the entire soup simmered the final minutes. Smelled delicious and was certainly a welcome dinner on this frigid night. Served with crescent rolls, but next time, a good hunk of crusty bread would be the winning accompaniment for me. Will absolutely make this again!
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Anxious to try this on the advice of a friend, I easily found this soup one of the best I've...