Delicious! I needed to use up veggies from the fridge and found this recipe which worked great. I left out celery and zucchini and used broccoli. It made so much I have leftovers in the freezer. Thanks!
Used sliced Brussels Sprouts instead of cabbage, can of fire roasted tomatoes, fresh corn, beef boullion stock (omitted steak seasoning), garbanzo beans instead of kidney, a bit of red pepper flakes and added two cups of extra broth. Tip, use a mandolin or food processor for slicing the veggies to cut down on time.
What a great soup...it was such a dreary cold day yesterday I thought a good batch of soup would be the ticket to a nice cozy evening....The only thing I changed was I added some alphabet noodles to the soup....it was great, I am sure I will be making again.
We loved this soup! The steak seasoning made a lot of difference to the flavor. I used chickpeas, corn and homemade chicken broth. I did not add zucchini, but other than those mentioned I followed the recipe. It is a healthy, rich soup and I served it with Briscoe's Irish Brown Bread. Very nice meal. Thanks, Carole in Orlando
Soup lovers that we are we enjoyed this hearty vegetable soup. I made as posted using chicken stock, to the vegetables I added a can of white navy beans and diced in some potatoes. The peppery combo steak spice I used made for just the right amount for our tastes. I am sure it would be equally good using kidney beans as well. Another great tasting recipe to add to my soup collection. Thank you Grace.
This is DEFINATELY a method recipe... we really enjoyed it, even though we omitted the zucchini & added peas & potatoes. Also, I don't even know what steak seasoning is, so I just added a bit of extra italian seasoning.