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Reviewed: Jul. 30, 2007

This is a very good and filling soup, even the way I made it: I needed to use my slow cooker, so I had to reduce the tomatoes and zucchini a bit otherwise it wouldn't have all fitted in. I browned the meat/pepper/onion first and put it on top of the chopped veges in the s/c pot. I used beef stock instead of soup mix. I also omitted the pasta because (a) there was no room and (b) pasta doesn't really work in a slow cooker soup unless you add it near the end. It was scrumptious and I will definitely make it again, probably reducing the amount so I can use the right proportion of ingredients.

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Sarah R-G


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Reviewed: Nov. 17, 2006

I liked this recipe; however my husband wasn't as impressed. I made it in the crock pot, which caused the pre-cooked noodles to really disintegrate ( I hadn't cooked them all the way but they still couldn't stand up to long-term cooking). Wasn't sure if 2 cups of pasta was 2 COOKED cups or two uncooked???

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QUINLANQ

	Cooking Level: Intermediate
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Reviewed: Sep. 1, 2006

Very tasty hearty soup!!

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Lisa Kay


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Reviewed: Jul. 23, 2006

Absolutely fantastic. It was easy and very tasty indeed. I didn't have beef and onion soup available to me however and just used beef soup with some extra onions. A real find, thankyou.

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preflightcookie

	Cooking Level: Intermediate Living In: Melbourne, Victoria, Australia
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Reviewed: Jul. 14, 2005

Almost doubled the onion (had homegrown sweet), used 1/2 commercial canned no-salt added tomatoes and 1/2 homemade tomato sauce from the freezer, added a bit of extra oregano and a LOT more garlic (several minced cloves of fresh, plus almost all of the powder). Never added any salt, and it did not need any. Added some fresh sliced mushrooms close to the end of the cooking time, and they went well in this. I used cavatappi for the pasta, and it took too long to cook. By the time it was soft, the zucchini was almost overdone. Next time I would add the pasta a bit before the zucchini, even if I use elbow macs. Sprinkled on Parmesan just before serving. Very yummy.

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COOKER476


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Reviewed: Oct. 17, 2004

Excellent "dinner" soup ... thick and stew-like. I used diced canned tomatoes since we're beyond fresh tomato season and yellow and zucchini squash for eye appeal. I also like to use several different types of pasta ... again for interest. Easy to make and I only used 1 pound of LEAN ground beef. Thanks for sharing this recipe!

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JUDI LEAMING

	Cooking Level: Intermediate Home Town: Chestertown, Maryland, USA Living In: Dover, Delaware, USA
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Reviewed: Nov. 24, 2003

Delicious! More like a stew than a soup, but we love it that way.

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MWATSON33


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Reviewed: Sep. 9, 2003

WOW!!! What a delicious, filling soup. I made this for my family a year ago and it has become a regular. I freeze my garden tomatoes and zucchini in the Fall when I have an abundance and enjoy their fresh taste all Winter long with this recipe. We add two cans of tomatoe sauce to make the broth creamier and a can a sliced mushrooms. When we serve the soup we sprinkle grated cheese over the top and have homemade bread. I have also made this soup using shredded leftover roast beef instead of hamburger. I would highly recommend this soup to anyyone!! So simple and so good.

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Reviewer:

LAURIC


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