By Stacky5 on December 12, 2005
Photo by Stacky5
Photo by Stacky5
"This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn't, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was "4 Thumbs Up!" You can't beat those odds...:)"
Serving Size: 1 (552 g)
Servings Per Recipe: 8
"Stacy, You are now one of the brightest stars in the sky --- and your recipes continue to gather lots of stars here on Zaar. When I make veggie soup, I always print off your recipe -- it's amazing. I improvise but its always your basic recipe I start with. Today I added some bok choy, zucchini, squash, sweet potato, and a package of Fordhook lima beans -- in addition to the veggies you list. I doubled all the "liquid" and spice parts of the recipe -- and probably added a bit more water. Now my freezer is plum full of yummy soup. RIP -- and thoughts and prayers to your family. So many of us here are glad that our paths crossed."
"Completely satisfied with this soup! Loved the add-ins from fellow reviewers, especially the barley additive. This recipe sure did make alot, I was able to freeze about half of it for another rainy day."
"This soup was just terrific. I added all fresh veggies that I had in the frig.: onions, shredded carrots, 3 ears of corn, green beans, yellow squash, zucchini, and potatoes. The addition of the wine to the meat along with spices was the secret. Could not believe it. This will be my veggie soup from now on."
"Wonderful Recipe! It is especially good when prepared in a cast iron dutch oven at 325 degrees-after browning the meat on the stovetop with the onions, garlic and celery. I love how this is so jam packed with veggies-both in the V8 juice and in the frozen and fresh ones. If you have the meat cut into a smaller dice, it finishes cooking in 1 1/2 hours and thickens to a stew like consistency in the cast iron."
"This is the best veggie soup I have ever had. Too bad I am the only person in my house that likes veggie soup. Oh well more for me!"
"I've been making this soup for almost 2 years. I was hesitant at first about using canned veggies (as I've only used frozen or fresh before), but to my wonderful surprise it came out great. After making this numerous times, it seemed to lack a little punch (just seemed it need a little more umph). I've adjusted the seasonings a little. I add an extra teaspoon of salt. I also added 1/2 teaspoon more of the oregano & basil. Added about 1 1/2 teaspoons of thyme. As this is a great soup that can pretty be customized, I've also added another potato & celery. Chopped up about 5 oz. fresh spinach. And as Denise in da Kitchen stated, I used 1/2 cup barley and increased the water and V8 to another cup each. Thanks for sharing such a superb recipe."
"This is the must delicious soup I have ever had!!! The red wine makes all the difference."
"great soup! sorry to here about the cook. I love looking up different recipes this was great (added my own stuff just like everyone else). Shame on JulieBev. These recipes are to be tried and tested. This is a good one very adaptable for what you have in the fridge, cupboard or freezer. My husband loved it (so did I). Thanks. Ooops! Forgot the stars! Thanks again."
"Very good soup. Omitted the frozen veggies and used lots of fresh ones. Had to increase broth quantity because of using too many veggies. Made in the crock pot and crock pot was filled to the top. I enjoyed the spices that were in the soup. Will make again!"
"Very good soup. Made half a recipe and we still have 2 serving left for lunch. Will try barley instead of the potato next time."
"I also, loved this soup and made some adjustments of my own by browning the bones and onions before adding them to the other ingredients. I think it's this step and the addition of the red wine that gives it that wonderful flavor."
"Loved it and very adaptable to different vegetables. EX: I had no cabbage or green beans, so I used fresh zucchini and frozen peas, and threw in 1/2 barley as suggested by others. Will be making often! I don't know about 8-10 servings~~you guys don't have big enough bowls or appetites!"
"Outstanding recipe. Only thing I added was a can of peas and an extra 1/4 pound of stew meat. This is a large batch so I wouldn't recommend anything smaller than a 6qt pot. Between 2 of us this was gone in 24 hours it was that good. This will be in my top 10 for sure."
"Very flavorful. Would have been better with roasted beef shank with bones. I omitted the can of corn, the cabbage and the salt (bouillon already has lots of salt in it). 1 pound of stew meat was plentiful for this recipe."
"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."