I just made this soup today and my family loved it! I've never made soup before but the recipe seemed so simple, I figured I couldn't mess it up...I just had to get over my fear that it would end up tasting like seasoned tomato juice with mushy vegetables (because of the 2-3 hour cook time)! I guess the key is the long, slow simmer of everything together because it definitely tasted like soup - amazing soup - and the vegetables were not mushy (once I got a low boil, I turned the heat down from "4" to "2" and kept it there until it was done; about 2 1/2 hours). I did as others suggested and used V-8 vegetable juice instead of straight tomato juice and added Lipton onion soup mix, 3 tbl. spoons of worchestershire sauce, 1 tbl. spoon of dried thyme, 4 cloves of minced garlic, 3 cans of beef broth, two extra potatoes to thicken (because of the added broth), an extra pound of beef stew meat and an extra bag of frozen mixed vegetables. I'm so elated that I made soup that I'll probably never buy canned soup again! This one is definitely a keeper (with the adjustments)! Also, I did have to add salt because I used low sodium broth and low sodium V-8, and I'm sure the frozen veggies added water and, therefore, contributed to the need for salt.
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