This was the best soup that I have had in a long time. For those complaining about the salt, just omit it.. the bouillion has salt in it. Thanks for a great recipe.

Just made this and it was SOOOO GOOD!!!! I used 2 small cans of beef broth in place of the water and cubes. I used 15 oz. of crushed tomatoes and 15 oz. of Hunt's tomato sauce for lasagna. I loved the basil in this (I used the freeze-dried) & I cut the salt and pepper back to 1 tsp. each and added a small bag of diced baby carrots and used 3 Lg. baking potatoes. I did add one packet of suagr in the raw to off-set the bitterness of the tomatoes. Mine was done and perfectly tender in 6 hours on low, but my crock pot does cook fast. I will be making this often! Thank you for sharing your recipe!!!

This was amazing. I did change a few things. It was a little too salty, so I added 4 cups of water. I only cooked for 6 hours instead of 8. I didn't use onions, but included extra potatoes and one extra tablespoon of basil. yuummmmy! i'll be making it again sooon!

This is a very easy vegetable beef soup! Made for a friend that just came out of the hospital - perfect comfort food. I added two cans of V8 and used the best italian crushed tomatoes I could find (with basil added) for the sweetness of their tomatoes. Turned out perfectly. Thanks for the recipe. Will be using this one again.

I had to make some minor changes after the fact, but this recipe is a staple in my kitchen from now on! I agree with others, don't add the salt and use 3 cups of water. We followed the recipe to the letter and it was WAY salty! Once we added the extra water, though, it was DELISH.

Awesome soup! A little salty, but omitting the added salt makes it just about perfect!

I made a 30 serving portion for a party of 24. People came back for seconds. Everyone loved it. I omitted the salt and it was perfect. I didn't have a crock-pot large enough so I used a large stock pot. I sauted the beef in a little bit of olive oil. Added all the ingredients ,Except the mixed vegetables, and cooked it on simmer, with a tight lid, from 10:00 a.m. - 5:00 p.m. I then added the mixed veggies and continued to simmer until 6:30 p.m. It was cooked perfectly. Everyone loved it!

I to omitted the salt and the pepper.And only used 8 boullion cubes. I think this needs more water or something. It was more like a stew. The kids loved it so that was a real BIG plus! So I will make it again just doctor it up a little.

This was a wonderful recipe. It came out just a bit too salty so next time I am going to go with slightly less boullion.

Yuck! Way too salty! Couldn't even eat it!

Excellent recipe, one of my favorites!

I thought this was ok. I changed it by using 2 cups of beef broth and 1.5 tsp of salt. I just couldn't see using so many bouillon cubes, and I usually just use broth anyway. The veggies were a little mushy after cooking for 8 hours, and I just didn't love the flavor over all. I think in the future, I will use fresh vegetables and maybe omit the tomatoes. But won't use this recipe again.

I really should have followed other pople's reviews as I made this according to the recipe and it was terribly salty. Next time I think I will use a can of beef consume instead of all the stock cubes and the water and also omit the stock. Also I think the pepper made it taste funny so next time I think I'll add it at the end just befor serving. Otherwise I think it would have been really nice. It certainly smelt fantastic and the texture of everything was lovely.

I swapped out the water/boullion for 2 cups of beef broth and used fresh corn & green beans rather than frozen veggies, but I have to say I was really disappointed. After cooking on high for 4 hours (per one of the reviews about getting the potatoes done) I tasted this and the best word I can come up with is: BLAND! After adding a cup of red wine, 2 heaping tablespoons of minced garlic, 2 heaping tablespoons of basil, 3-4 bay leaves and a packet of lipton's dry vegetable soup mix and letting it cook another 3-4 hours it still lacked zing to me.

I have made this recipe many times and it is great!! To get the potatoes to be done I cook it on high for about 4 hours and then low the rest of the time. Like other people have said cut back on the bouillon to at the most 6 cubes. I also only use a teaspoon of Basil. The last change is I put in 2 1/2 to 3 cups of water. This is a great meal for leftovers. I think it tastes even better the next day.

I changed a few things. I used 1 can beef broth (omitted the bouillion cubes), a pinch of salt, and a pinch of sugar and pepper to taste. I also omitted the potatoes. I used a 28 oz can of whole tomatoes and crushed them by hand...I think this provided more juice than crushed tomatoes. I also sauted 1/2 of an onion and added it to the soup. With these changes, this was great and will definitely become part of my recipe collection.

Very easy recipe but I really should have known better - 10 bouillon cubes and a tablespoon of salt ... too salty! If I try this again I will re-review.