Elizabeth Cornell Chedid
Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
This was simply the best soup I have had in awhile. Really amazing and filling. My whole family loved it!
This went over very well with my family, even the picky eaters. Added oregano, red pepper flakes, sage, basil, and parsley. Upped bouillon to 3 cubes and garlic to 3 tsp. This makes a LOT of ...
I worked at the Venus for years. You forgot three important parts, the mushrooms, the grated Parmesan Romano and the bread for dipping!!!!!
This soup was wonderful! Easy to make, economical and the whole family loved it! I subbed beef broth for the water and bouillon, but otherwise followed the recipe. Thanks so much for sharing ...
My entire family loves this soup. I have made it a few times and followed the recipe to a tee. It tastes just like Venus.
At first I thought I added too much water...definitely thickened up after cooking. I did use ground chicken instead of beef. I very much enjoyed this soup, especially with a liberal dose of red ...
I loved this recipe. I am from Massachusetts and we used to have this frequently. It is very filling and is absolutely delicious. It goes great with some crusty Italian bread. Use any small past...