"This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef." — lizchedid
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1/2 (6 ounce) can
1 (28 ounce) can
onion soup mix
beef bouillon cubes
1 (16 ounce) package
frozen mixed vegetables
salt and ground black pepper to taste
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 soup, had enough to feed 3 of us, save at least another meal's worth for leftovers in fridge, and freeze another meal's worth as well.
Much better the next day!
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 pepper. Gave it only 4 stars because my daughter did not like it. Dad said it "was good."
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 pasta you have on hand.
I am originally from New England, and remember attending the Venus de Milo for functions years ago. This soup was legendary in the area, and very much requested. You won't regret making it at all! It is wholesome and very tasty, even if you use ground turkey in place of the ground beef. Additionally, if you sprinkle some parmesean cheese on it before serving, impossibly it becomes even tastier!
I'm not usually a review writer but I feel this recipe is so good that it could use a little extra publicity! I found it when I was looking for a good/quick/easy winter recipe to use up the orzo that had been sitting in the cabinet for a while. Typically I aim for recipes with more reviews but since all the other reviewers raved about it and I happened to have almost all of the ingredients, I decided to give it a try. I was not disappointed. The first time I made the recipe, I followed it exactly and it was fantastic! I made it a second time tonight (perfect for freak April snowstorms in CO), but instead of using beef, I substituted homemade, ground, game sausage. It really made a great soup truly outstanding! As a bonus, the leftovers are really good too. I plan on freezing some this time around so I'm curious to see how it tastes after that considering it has pasta in it. But seeing as how this recipe makes SO much soup, I don't want any to go to waste once the weather warms back up by the end of the week!
Usually with this type of recipe I would take a lot of liberty, especially in the spice department, but with this one I think it's pretty perfect the way it is! It's got to be something about the combo of the onion soup mix and bouillon gives that gives this recipe a little of that je ne sais quoi factor! Bon Appetite!
* Percent Daily Values are based on a 2,000 calorie diet.
Venus de Milo Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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