By rickscott on June 15, 2005
Photo by GaylaJ
Photo by GaylaJ
"This is my version of a basic beef and vegetable soup. I've also done this in a crockpot starting it before going to work and ready to eat when I get home."
Serving Size: 1 (733 g)
Servings Per Recipe: 6
"This was SO good!! And SO easy! The flavor was just perfect, in my opinion. The only thing I did different was add about 1 1/2 cups of chopped cabbage because that's a favorite ingredient of mine in vegetable soup. Thank you for sharing this wonderful recipe, Rick! It's definitely a keeper for my house!!! "
"Very good soup! I reduced the water to 6 cups, added 1 T. sugar and 2 T. ketchup. This made it a little thicker and a sweetness that my husband and daughter like. Thanks for a great recipe!"
"Easy and delish! I added some Carlo Rossi for some depth."
"This was my first time making vegetable beef soup and it turned out really well. It was delicious!! My family really loved it."
"This was absolutely wonderful! I made it before a big snowstorm and it was so nice to enjoy while being stuck inside. I will make this again and again. Thanks for sharing."
"This soup was excellent. I did double everything and the only thing I did differently was add a little v8 because I love the flavor and added some basil and oregano also.. This soup will be made again, good soup to have on these chilly days. Thanks rickscott for a wonderful recipe. :)"
"Just like mom would make. I was making a bouble batch and failed to use a pot large enough. I had to skimp on some of the vegetables. The soup was still good. I also used beef base instead of the bouillon."
"Delicious! I added a big handful of macaroni noodles as well since I'm a pasta lover. MMMMM!!!"
"This soup was very good and made a ton! I did have to add a lot seasonings because it was a little too bland for our tastes. Once added and left to simmer, the soup is terrific! I think next time I will season the meat before browning. Aside from that this is a perfect vegetable beef soup- thanks!"
"Perfect soup for a chilly day! I changed a couple of things..l used leftover roast beef, so that cut down on the prep time. I also added about 1/4 cup of red wine, and some fresh mushrooms. Didn't use the beef bouillon, as I didn't have any on hand, so I just seasoned with salt and pepper and a little V-8 juice....Thanks Rick!"
"Very good! I made per instructions with the exceptions of substituting beef soup base for the bouillon, and using frozen green beans rather than canned. I usually include more herbs and spices in my soups, but this is a wonderful basic soup recipe--thanks for posting it!"
"I make this same one but leave out the frozen corn [personal prefference] and I put in diced garlic and a can of sliced mushrooms and thinly sliced cabbage!! Wonderful on a cold winter day!!!!"