Recipe by Elizabeth Cornell Chedid
"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."
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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!
Much better the next day!
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.
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 this recipe, lizchedid!
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 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.
* 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: 254
** Calories from Fat: 70
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