Great vegetable soup. I didn't have wine, so I deglazed the pan with beef broth. I didn't have basil or bay leaves either, but it was still very, very good. The portions of broth to V-8 were perfect.
I've been looking for a great beef vegetable soup, and this is it! I used leftover cooked pot roast for the beef, tomato juice instead of V8, and one potato and one turnip instead of 2 potatoes. I also left out the bag of frozen veggies. I also added more liquid and salt. It was delicious and everyone loved it! Going into the Favorites file, this will be my go-to recipe!
There was absolutely NO reason to put all of those spices into this soup. Oregano??? Please, this recipe didn't state it was an Italian dish. All it needed was salt & pepper & a bay leaf. Next time I make this will definitely exclude all the other unneeded spices.
I really enjoyed this! I'm not a huge fan of broth-based soups (I prefer creamy soups and chowders), but this was very tasty. I'd give it five stars if it had won my hubby over, but I'm still searching for the elusive recipe that will make my husband enjoy soup. The veggies were nice and soft so that my baby could eat it, and my preschooler enjoyed it. I did add about a cup of pasta.
Excellent soup to soothe the savage beast or help comfort the ravages of the common cold! YUM!
I am sorry to hear of this dear lady's passing. I made this soup last night and it was absolutely delicious. The meat tastes wonderful. Do not skip the browning the meat/wine reducing step, it is what gives this soup such great flavor! I used 2 pounds stew meat, 2 cans beef broth (14 ounces each), 2 (12 ounces each) cans of V-8 , and 4-5 cups of water. I omitted the canned vegetables and added 1/2 cup of pearl barley. I added in some Worcestershire sauce and a pinch of thyme. This will be my new veggie soup recipe! It was great with grilled cheese sandwiches and we will have the leftovers tonight with sourdough rolls . I can't wait! This makes alot of soup and that's a good thing! Try this soup! R.I.P. Stacy
Very tasty soup! Just what I was looking for. Made as directed with some very minor modifications. I used 2 lbs beef stew meat, (just because I freeze my stew meat in 1 lb packages!). Used 16 oz pkgs each, of frozen green beans, corn, and peas for the vegetables. Added 1 Tbsp Worcestershire sauce and 1/2 tsp red pepper flakes. Will be making this again. Thank you for sharing!
I actually didn't taste it because I am not a big fan of vegetable soup. My mom and Step dad loved and took the leftovers home. I made a couple of changes- I left out the wine and used all frozen veggies instead of canned. I also left out the cabbage as I didn't have any. I might try it again but I'm not sure.
I just made this today and it is so easy and yummy. I made some changes to reduce the sodium content. I used low sodium beef broth and V-8 juice. I also used fresh corn cut off the cob and fresh green beens intead of canned. I always use rutebegas instead of potatoes in soups & stews for better flavor and texture. I used baby limas, okra and peas instead of a bag of mixed veggies as I already had the corn and green beans. I added 1/2 tsp thyme and sea salt instead of regular salt. I also cut the beef stew into tiny pieces instead of the large chunks you get at the store. I will make this soup over and over. It's too good.
I didn't have a pot big enough to make this as directed. I put everything except the cabbage and half of the liquid ingredients into my crock pot and cooked it over night. Then, I split it into two soup pots on the stove and added the cabbage and other half of liquid. All in all a very hearty and delicious soup although, there isn't much broth.