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I absolutely loved this soup. It had the perfect blending of flavors. It's hearty but not like stew - because it's still soupy. We actually called it souper soup ;) I had never had radishes in soup before (that I know of) and I was a little hesitant - but I loved them and I would probably double the amount of radishes in the soup next time. I gotta say, the only thing I did differently was that I used vermicelli soup noodles in place of the flat noodles because my dear husband doesn't like large flat noodles - and I only used half as much noodles as called for and I found that to be the perfect amount in the soup. This soup is delicious and ready to serve and enjoy the first day. i find that some soups are better the second day - well I enjoyed this the first day... and the kids ate it too!!!

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cUte Kitty pUnk March 29, 2013

This soup earned the highest praise possible from DH :"This is d*nm good soup"!. Now, I must admit that I didn't use the bacon. It's something that I very rarely ever have in the house and there is no way I would consider cooking anything in bacon fat and I didn't feel that the recipe suffered from the omission in any way. I used a bit of olive oil to replace the bacon fat and forged ahead. I made a half amount that gave DH and I dinner servings with enough left over for a couple of smaller lunch servings. The flavors came together beautifully and it was an excellent meal with a side of garlic bread. I will most certainly make this again.

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Annacia March 02, 2013
Pan Seared Steak & Vegetable Noodle Soup Garnished With Baco