This is a very good soup recipe. I did not use the can of mixed vegetables. Instead I added six small red potatoes cubed (as suggested in another review), with the skin on and 5-6 peeled carrots, cut into chunks. I tossed in some frozen peas at the end and used orzo, instead of the fusilli. It's yummy and easy to modify to suit your taste. Thanks Pharlan!!
This was the best homemade soup I have ever eaten. Even better than my mothers. I added potatoes and carrots instead of mixed vegetables because I don't like canned vegetables they have to be fresh to make a soup truely outstanding.
I have made this a handful of times since Dec. The only thing I do different is leave out the pasta and add fresh carrots, celery, potatos in quarters, and beef stew meat if I want meat added,I flour the meat and fry lightly the night before in olive oil. Then throw it in the next morning I have also used this for just vegetable soup. Vegetable soup goes great with Midnight Cuban Sandwiches on this site. I do have to find a good homemade beef broth in the future to cut back on the sodium level since my husband now has to watch his sodium intake. Any suggestions let me know. Thanks for the post.
This is a good starter recipe. The nice thing about it is you can add veggies and your own spices and herbs. We like bite-sized potatoes and carrots, and maybe not add pasta. A can of tomato sauce is good, too, for color. Grated parmesan cheese is wonderful for sprinkling on the top. Crusty bread is a must(we like to dip).
Loved the flavor of this soup. The only changes I made was to use a can of crushed tomatoes instead of the stewed tomatoes as my kids don't like "chunks" of tomatoes in their foods. I also added another can of veggies. Next time I will use a "smaller" pasta as I thought the fusilli "took over" the soup. I will use alphabet pasta next time. This is a great tasting soup and will definately make again!
I didn't have all the ingredients on hand so modified the recipe a little. I used low sodium beef broth a 28 oz. can of crushed tomatoes w/ paste 2 large thinly sliced carrots 1 chopped zucchini 1 chopped summer squash a bag of frozen green beans and substituted a handful of bow tie pasta and a handful of orzo for the fusili pasta. Three-quarters of the way through the cooking I was worried that the soup was way too thin but once the pasta was added it thickened up nicely. Ended up being very tasty and the squash/zucchini didn't get too mushy. Great leftover too.
Great receipt - even my kids loved it - I added more noodles than it called for but it was still great!!!
This is one of the best soup recipes I have ever tried. I make a double batch and freeze it every time. I just introduced it to my neighbour who wants a copy of this recipe as well. Fantastic!!!
Made this for the second time today! It's sooo good! Took other reviewers suggestions and used flavored tomatoes, fresh potatoes and carrots. I also added about 4 ounces frozen green beans. Also added a bay leaf and a pinch of cayenne pepper for a little kick. Delicous and hearty, perfect dinner for a cold fall day in the Midwest! Thanks!
I had a problem with the designated temperature in this recipe. I believe cooking the already cooked and.or canned vegetables on HIGH for seven hours is excessive and consequently rendered them colorless gummy and tasteless. I will try this again using the same ingredients but will use a LOW temperature setting for about the same time.
