*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I substitute cubed pieces of steak instead of hamburger meat and I add a few more potatoes. The smell will make your house smell like grandmother's! Makes a bunch too. Thanks Pam! 13 years later I want to revise my review. I found that adding cubed pieces of steak to ground beef was better than only using cubed pieces of steak if you like meatier vegetable soup like I do. This recipe is still a winner around our house.
This is the 1st recipe I've found worthy enough of a review! Excellent easy and VERY satisfying. As with most soups it's better the next day so make in advance. The only thing I added was a couple of dashes of hot sauce to my bowl (personal preference). Makes alot even scaled down so invite a crowd. Great recipe. Thanks for sharing!!
Given the ease of this recipe this is delicious! I never expected so much flavor from so few ingredients. First I substituted Johnsonville Italian Sausage for the ground beef. I took the casings off the sausage crumbled and browned it adding in the onion in the last few minutes. I then drained the fat. I don't normally eat canned veggies but I decided to give this recipe a shot anyway. I used Veg-All canned veggies. For the canned diced tomatoes I used half plain tomatoes and half onion-garlic seasoned tomatoes. It didn't seem like there would be enough liquid at first but the more the soup cooked down and simmered the more liquid there was. I held off seasoning the soup til the very end because I thought the sausage and canned veggies would provide some saltiness. I only had to add a bit more salt and pepper at the end. I simmered the soup for just over 3 hours. I thought about having a bowl after only an hour but the flavors really developed with an additional 2 hours. This makes a lot of soup. I cut the recipe in half and still had plenty.
I make this soup almost weekly and my family loves it! I've tried a lot more complicated beef vegetable soup recipes but this one is the clear winner! I change nothing about the recipe except that I cook mine in the crock pot on low for 6-8 hours. I always use Veg-All for my vegetables but I'm sure it doesn't matter. Also this is only 3 WW pointsplus per serving so it's perfect if you are dieting! A serving is about a cup.