This was allright, good but not GREAT. As a basic beef vegetable soup goes, this was perfectly fine. My fiancé and I found this to be pretty bland (I even bought fresh (dried) spices just for this, so I know it wasn’t due to them being old, etc.). I’ve made many slow cooker soups like this, and I have to say that out of all of them, this is the best by far tho.... The addition of fresh green beans is a nice touch. And if for nothing other than simplicity’s sake, this is deserving of 5 stars, but because I always rate on taste, I can only award 4 stars. I will definitely keep this in my rotation, but will have to tinker around a bit next time to suit my / our tastes. Here are my suggested changes: 1) substitute ground beef for stew meat (browned / drained first!) or use finely chopped beef chop suey meat – my grocer sells beef this way. I cut my big stew chunks of beef into bite-sized pieces anyways (I think large chunks of meat go perfectly with stew and smaller pieces pair nicely with soups). 2) DOUBLE THE SPICES! 3) Salt to taste - PERIOD! 4) Try sweet potatoes or a combination of sweet / Russet potatoes next time. 5) As I did this time, cut my carrots into slices and my celery into a small dice (mincing both seemed odd to me...). All in all, this was a fine SOUP, perfect for a chilly “fall is almost here” evening. Adding a loaf of warm, crusty French bread completed our meal. Thanks for sharing, Baricat! :-)
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This was allright, good but not GREAT. As a basic beef vegetable soup goes, this was perfectly...