Recipe by CORWYNN DARKHOLME
"A vegetable soup recipe that is very tasty and very easy and quick."
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salt and pepper to taste
2 (14.5 ounce) cans
frozen mixed vegetables
Yuck. There wasn't enough liquid. I added beef broth to make more liquid but this recipe was still bad. I'm throwing it out.
Practically spaghetti. Useless as a soup. Oregano in a soup? Seriously. I practically had to re-create it. Added water, beef boullion cubes, skip the oregano. Now you have a stew. A very tomato-ey stew.
This is a good one for busy nights. Fast and good!
Oregano in soup is just fine (reminds me of my g-ma's albondigas). This soup was a good starting point for use w/ground beef but something was missing. I'm not an impromptu cook so I couldn't figure out what could have made it a little better. Nothing wrong with it, just could use some more flavor. Cumin maybe? Red pepper? As I said, I don't have a talent in this area. Thanks for the submission idea.
Not enough liquid. Added 4 cups of water and about a tablespoon of Better than Boullion Beef flavor. Still not really enough liquid. The idea was good and it turned out ok after a few additions.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Zesty Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
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