I think this recipe is like the backbone of any good Vegetable Beef Soup, it's just up to each individual to 'tweak' it to their personal taste preferences. I do not use soy & Worcestershire but a tablespoon of Kitchen Bouquet. I prefer the Better Than Boullion brand for my beef base/broth, but a good alternative I've used (low sodium) is the Minor's Low Sodium. Shop around online for best prices. Sometimes I add garlic, sometimes not. One thing, no matter what recipe + 'tweaks' I've used to make VBS, I ALWAYS do (I learned this from my Mom) is I use whole peppercorns in the soup. We personally don't mind the 'bite' of a peppercorn, but if you do put the peppercorns in a large tea ball. Overall the use of whole peppercorns vastly improves the flavor of any and all VBS recipes (can't explain it, just know it to be true). One last thing: Cook noodles separately and never add to the soup pot if you plan on storing leftovers - they become a mushy, gross mess after the first night.
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I think this recipe is like the backbone of any good Vegetable Beef Soup, it's just up to each...