Reviewed: Oct. 23, 2009

This was such a super easy recipie! Followed pretty much as written, did satute onion and garlic, then added the rest. Didn't have any mushrooms, did use v-8 juice and left over roast beef.Will use this again.

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Marycooks

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Reviewed: Sep. 14, 2009

Very good! I altered to fit what I had as far as meats and vegetables. I did not have stew meat in the freezer, so I used ground beef. I also sautéd onions, mushrooms, and celery to add to the soup when I added the tomato sauce, etc. I used canned green peas and green beans along with the potatoes. The broth has a wonderful, flavor and will be a great addition to our comfort food menus.

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Beth Ann P.

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Reviewed: May 17, 2009

this was great! I added some extra veggies and 3 cups extra water! I loved it!

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camposc

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Reviewed: Apr. 13, 2009

Great Recipe. Easy to follow. It reminded me of my mom's vegetable soup, a favorite of mine.

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Delano

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Mar. 24, 2009

2 thumbs up. This is the best vegetable beef soup recipe on this website.

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Gary

Cooking Level: Intermediate

Living In: Carthage, Mississippi, USA

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Reviewed: Mar. 8, 2009

I am vegetarian so I made substitutions. I used GW dark brown seasoning and a teaspoon of vegex. I also used "choplets" , by Worthington, cubed them and added liquid to my broth. DId not use worchtishire sauce but everything else. It was delicious.

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alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: Mar. 5, 2009

With a few additions/changes this was a fabulous Vegetable Beef Soup recipe to start with. I didn't have mushrooms on hand so I left those out, but I'm sure they would have been yummy in the soup. Instead I added a can of stewed tomatoes. Also, because I like rice in my soup I added two boxes of rice-a-roni, only one package of the flavoring though. I used garden vegetable rice-a-roni. Adding the rice definitely makes the soup a lot thicker, so it's best to add another 3-4 cups of broth depending on how thick you want the soup. Oh, I should also mention that I did this in a crock pot instead of on the stove. The only reason I'm giving this recipe 4 stars instead of 5 is because of all the changes I made. Doing it in the crock pot made for an easy dinner when I got home from work and I served it with fresh, hot, crusty french bread from my bread machine. This was a great way to use up leftover pot roast and now I'm looking forward to today's lunch leftovers!

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beka

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Reviewed: Feb. 22, 2009

Delicious recipe! But it does not serve 12 - it was gone after 7 moderately sized bowls.

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Dollie

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Reviewed: Feb. 18, 2009

Excellent base. Ran out of boullion, so I had only 3 cups of broth, but made up for it with 2 cans green beans with juice. Added frozen corn plus I sauteed some celery and onions before adding the broth in the beginning. My 7, 4, 2 year-olds gobbled it up and asked for seconds. My husband raved about it, as well.

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BRANDEE

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Reviewed: Feb. 14, 2009

This soup is very easy to make. My husband and I both enjoyed it. Although I think it needs some garlic and some celery next time. Thank you for this recipe.

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SummerDavis

Cooking Level: Intermediate

Home Town: Oak Forest, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Feb. 5, 2009

Excellent soup. The base of beef broth, tomato, worcesterchire and mustard are fabulous. Easy to customize with what's left in the fridge. I did use a quart of beef broth instead of 2 cans and it came out great. Thanks!

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batya

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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Reviewed: Jan. 21, 2009

Added Basil, Italian seasoning, rosemary, time,used frozen vegetables (except used fresh celery, mushrooms and caned corn)beef soup bone, garlic, mushrooms a must. Tossed it all in the CROCK POT for @6 hours on high. I Add cubed frozen pototoes to crock pot @1 hour before serving.Hubby Loved it

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Melanie

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Reviewed: Dec. 10, 2008

Very very good! I am not even a huge veggie soup fan but this was great. I will say though that this recipe does not call for enough liquid! I ended up putting 5 cups of water + 5 beef bullion cubes in & about 4oz of tomato paste to make up for the fact I didn't have any more sauce. I used everything fresh except for the peas and it was wonderful!

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Anne

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Mar. 3, 2008

I have made this soup three times now. The first time, as written (except the mushrooms, cuz I don't like them). It was great. The next two times, the only changes I made were to ingredients. My faves: carrots, fresh corn, fresh green beans, fresh brussel sprouts, little red potatoes and some fresh brocolli. This soup has such a nice flavor and consistency. Thanks so much!

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HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 19, 2008

This is a wonderful and delicious recipe! I made it for a church supper and everyone raved over it.

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beamup

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Reviewed: Oct. 31, 2006

Wonderful recipe. Thank you for posting this. This is really a delicious soup recipe. I had never made beef veggie soup before. This will definately be one I make frequently in the fall and winter and I know for sure I will make it anytime I crave soup. Very easy, usually have all of the ingredients in your pantry. One thing I was out of is tomatoe sauce, so I used a bit of tomatoe vegetable juice. It was very good! I also added some okra and a can of corn.

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