Reviewed: Mar. 11, 2009

The family loved it. It was really simple to make, as it doesn't take long and only needs to simmer. I hardly ever measure ingredients but I'm sure I did not add all the recommended water... maybe a little more than half. And a soup like this I always throw in a handful of cheddar cheese to give it a creamy taste. I also added some organic shell pasta to really fill everyone up!

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kimberliev

Cooking Level: Intermediate

Home Town: Oneonta, New York, USA

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Reviewed: Apr. 18, 2008

I would not make it again. my husband actually liked it, but i thought it was very bland and i did not like the herbs in it. sorry.

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morgan

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Reviewed: Mar. 31, 2008

This recipe is very easy. I made some minor adjustments to add a bit of spice and flavor. 1 can of rotel 4 teaspoons of chicken bullion granules or 4 cubes (whatever you have) I also tossed in 1 and half cups of rice. This recipe is just as good the next day and keeps very well.

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Michael7

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Reviewed: Feb. 26, 2008

I thought this recipe needed some more spice, but I used no salt tomato sauce and no salt diced tomatos so that was probably my fault. So I added a pack of Lipton's onion soup mix (so no longer low sodium at all!!) but ummm...sooooo good. I think I am addicted!

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caprice

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Reviewed: Feb. 17, 2008

Just made this stew this afternoon, and it turned out GREAT!! I added a bit more tomato sauce and crushed tomatoes. Very flavorful, filling and healthy (used ground turkey instead of beef). Thanks for the recipe!

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Laura A.

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

This is a classic vegetable beef style soup. It is easy to make and the ingredients are inexpensive. The stew filled my 8qt Dutch oven. Everyone was well-fed, lunches were made for the next day, and I put some in the freezer for a rainy day. Excellent recipe!

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Lori M Jones

Cooking Level: Intermediate

Home Town: Bridge City, Texas, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Jan. 23, 2008

This was such a filling and hearty dish. My family loved it. I did add one can of kidney beans and elbow macaroni(for my kids!). I will for sure make this again on a cold snowy afternoon!

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Apr. 3, 2007

I had the pleasure of sending the picture when I made this the other day. What a great recipe. I cut the whole recipe in half and it turned out just fine. I cooked longer that it suggested. Simmered it for about 2 hours. Thought the name of the stew was unique. MY husband and I really liked it. Would be very good on a cold night for supper.

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Peggy Ann

Cooking Level: Intermediate

Living In: Laredo, Texas, USA

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Reviewed: Jul. 20, 2006

This stew is my family's new favorite. I add a little more ground beef, and it lasts even longer. You can vary the vegetables, and use more or less tomatoes to your taste. Fast, easy, and budget friendly. Great recipe.

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frenchtoile

Cooking Level: Intermediate

Home Town: Fort Defiance, Virginia, USA

Living In: Woodstock, Virginia, USA

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Reviewed: Jul. 11, 2006

Easy and Tasty. I used canned green beans and kernal corn in place of the frozen vegetables. I also added about 2 cups cut carrots and 3 potatoes, chunked. I cut the water down to 5 cups and I felt the soup was a little watery tasting, so added some beef boullion which improved the flavor. This is a thick and hearty stew if you use raw potatoes and simmer 45 minutes. I would make this again.

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Bobbie Jean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Nov. 5, 2002

We love this recipe. It is very easy to make and tastes very good on a cold winter evening. Plus it makes a very big pot, so there is plenty left over for lunch.

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