Pretty good! I wished I hadn't added the extra water that the other reviewers had recommended -- it wasn't needed and made it too soupy. Otherwise, it is an excellent recipe. I did up the amount of spices and added a little ras el hanout I had (which is a Moroccan spice... basically a mix of maybe 12 different spices, including the ones listed), and a couple regular potatoes I had laying around. My husband said he liked it, but called it 'different,' which concerned me, but he promised me it wasn't bad. :)

I have to admit, I used green enchilada sauce since that's what I had in the pantry (which I didn't realize until I started throwing everything together). Even so, it turned out pretty tasty! A little on the bland side, but easy to kick up a notch with some more spices. Don't forget the cheese and lots-o tortillas when you enjoy. :)

First off, I need to admit that I typically avoid all recipes calling for cans of condensed soup. This one happened to include several things I wanted to use up and had everything else on hand (or so I thought), so I figured I'd give it a chance. Second, I ended up making several changes since I apparently didn't have everything, but I think the over-all essence of the recipe remained true. Changes I made: I forgot I used the last of my sour cream earlier this week, so I subbed milk and added more flour (maybe a little over 1/3 cup total?). I used cream of mushroom soup, since that's what I had. My stuffing mix was also only 6oz, but it worked. I also added a large rib of celery since I had it and figured it would complement nicely -- it did. Last but not least, I sauteed the veggies on the stove then combined as directed and cooked it in a 9x13 pan in the oven for about 40 mins at 350 (30 min covered, 10 uncovered). It came out DELICIOUS! I don't want to know the nutrition info though.. ha! But it is a nice treat or would make a great side for a potluck or holiday meal.

I'm usually opposed to ground beef in soup, but since I that's all I had, I found this recipe. Not bad! I basically used this as a jump-off point for all the fresh veggies I had sitting around that needed to be used -- a head of cauliflower, bunch of broccoli, carrots, squash, onion. Since I was out of tomatoes, I used a can of tomato paste. Also used two beef bouillon and two chicken/tomato bouillon, since that's what I had. I also wanted to thicken it and stretch it some, so added about a 1/2 cup barley. So, basically I barely followed the recipe at all... but I am of the opinion that it's hard to go wrong making soup. Throw in what you have, throw in some spices, let it simmer and voila: soup. This is a great starting point recipe.