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I have used this recipe as a guideline to make vegetable beef soup for a couple of years now. I have tweaked it a bit, but the changes are not too drastic. Instead of onion, I usually use onion powder. I also use tomato paste instead of tomato sauce (I have to add water to make up for the liquid). I also add a couple of tablespoons of sugar to offset the sourness of the tomatoes. Oh, I also add a bay leaf to the soup while it is simmering. I drain the liquid from the green beans, as I don't care for the flavor, but the liquid from the other vegetables are added. Sometimes I use the oregano called for, but other times I use Italian seasoning. Both are good. I usually simmer the soup for 1 hour. My 9 year old son says I make the BEST vegetable beef soup! I wanted to thank you, Okie Chef, for giving me a good guideline for making it.
We really enjoyed this. I followed the recipe as written other then I misread and used minced onion instead of garlic. I then didn't add the yellow onion. I also used up items in my cupboards. I used two cans of sliced potatoes and drained all the veggies. I used a 28 ounce can of crushed tomatoes and then added 8 ounces of beef broth. I thought the pepper would be overpowering but it wasn't. I would cut back a bit on the salt just due to personal preference next time. I let this simmer on the stove for about an hour.
This was great !! I found it very easy to put together and then let it simmer slowly on the stove. I let it simmer for about 45 minutes. I didn't like the idea of the canned veggies undrained, so I drained them but added in 8 oz of tomato sauce instead of 4 to make up for the water. Worked out really well. I used all the veggies as the recipe states. I added a bit more fresh garlic and some basil. This is a very versatile recipe, so many things could be added to change it around and it would be delicious. I had made Sweet Cornbread as suggested to go with it and oh my they were way too delicious, just perfect to soak up my juices on my plate. Thanks so much Okie for posting this recipe and recommending the Sweet Cornbread too...
I made this recipe last weekend just for myself & froze most of it in individual tupperware containers for my lunches at work. This was my mom's recipe and she always had sweet cornbread with this stew. I didn't have the individual cans of veggies, I only had 2 cans of Veg-alls on hand. But it turned out the same. Brought back alot of great memories of my mom for me. Thank you so much for posting this recipe. Melody
I love it! It sounds weird, but it tastes good with ketchup in it after you serve it :-)
DH loved this - it is definitely a keeper and highly adaptable to personal tastes. I used frozen mixed veggies instead of canned, and added some fresh yellow squash for variety. It was awesome and I'll definitely make this again!
I made this recipe yesterday and we enjoyed it. I will put less black pepper in next time. DH used hot pepper sauce on his. Also I added some basil and used sliced baby carrots (didn't have canned), and used 2 cloves of garlic minced. Very good!
My family enjoyed this a lot. My husband and kids ate tons of this stew, I'm giving this rating on their input. I, personally, didn't care for this- but I still haven't figured out what it was that I didn't like. Maybe my taste buds were having an off day.
Delicious warm comfort food! I loved this recipe and so did the men in my family. They said "It's a keeper!" I did substitute ground turkey for the beef as we don't eat much beef but it was still good. Added a splash of red wine, a bit of chicken broth and some celery to the mix of veggies. We eat rice with everything so we poured this over hot rice. So good!