Reviewed: Dec. 11, 2004

Like chili, this soup is best warmed up the next day. I guess the sirloin juice has time to soak into all of the vegetables.

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Reviewer:

Brian W

Cooking Level: Intermediate

Living In: New Albany, Indiana, USA

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Reviewed: Nov. 27, 2004

This was easy and good.

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Lisa

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Reviewed: Oct. 24, 2004

Wow, what a great, easy recipe! This soup had a really great flavor and was a big hit at our house. I added some fresh parsley during cooking and also added a cup of frozen green beans during the last ten minutes of cooking - great flavor. This is the perfect recipe to prepare on a cold, rainy day. You can also substitute uncooked rice for the potatoes - we've made it both ways and will definitely make this one again.

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NewBride

Cooking Level: Expert

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Reviewed: Oct. 9, 2004

This was a HUGE hit in our house and it only took a few minutes. I doubled the recipe and have plenty in the freezer for leftovers. Thanks for what I know will be a big favorite.

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Kitty

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Reviewed: Feb. 10, 2004

I love this soup. I don't use frozzen veggies but fresh ones. Loved it.

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heatherlutz

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Reviewed: Jan. 22, 2004

I've been looking for a great beef minestrone soup and I found it! As some of the other reviewers, I chopped up sirloin steak in cubes and I also threw in a few macaroni shells which pleased my very picky 6 year old! This is a keeper!

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RIVERSAND

Cooking Level: Intermediate

Home Town: Fairfield, California, USA

Living In: Windsor, California, USA

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Reviewed: Dec. 19, 2003

This is a very good soup. Very flavorful and my whole family loves it. I often give extra to friends and they all love it as well. I make very little alterations to it. I rarely drain the meat because I use beef stew meat or a large sirloin steak cut up that's equal to or more than the 1.5 lbs. of ground sirloin that the recipe calls for. I find that the "drippings" it makes gives it all the more flavor. I increase the spices by doubling or more (I do most measuring by sight and taste) and add more vegetables, so I add more water and sometimes throw in a can of tomato soup which makes it creamier. This can also be made with vegetable stock (or half veggie stock/half water) which increases the flavor evermore. It's good with broccoli or cauliflower added as well. And since we are a meat & potatoes household, we increase the potatoes to 4 or 5 medium. We often have this for dinner two nights in a row and have it for lunches or snacks as well. We have been making it often this winter and we haven't gotten tired of it yet. This is a wonderful recipe and I don't see how anyone could not like it. It makes ALL the difference in cutting fresh vegetables rather than using frozen. Try this!

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OHIOMOM1

Cooking Level: Expert

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Reviewed: Aug. 21, 2003

a quick and easy recipe. loved it. thanks!

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CCASUGA

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Reviewed: Jan. 12, 2003

Fantastic soup! This is exactly the recipe I was looking for to satisfy my vegetable beef soup craving. Tastes just like what I get at MiMi's Cafe. I used top sirloin steak, cubed, instead of the ground beef, and simmered with liquid and seasonings an hour and a half before adding the veggies. I also added diced zucchini. Yum.

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KEDY

Cooking Level: Expert

Home Town: La Palma, California, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 25, 2002

My family loves this recipe. My husband cannot get enough. I make it once sometimes twice a week in the winter. I use frozen bagged veggies (except onion and stewed tomatoes). VERY economical and easy. Thank you so much!

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