My soup has never been anything to write home about but this soup was amazing. Vince kept going on and on how good it was. How flavorful it was. Finally, he said . . “This is the best soup you’ve ever made. THE BEST!!” I think he liked it.
When I looked at the recipe, nothing jumped out at me that would have made me think this was THE soup recipe I’d probably use for the rest of my life but my goodness, Vince was more impressed than he’s been with anything I’ve made lately.
I suppose I kinda butchered the recipe, as I do with every recipe I use. I have a real hard time following directions . . always have. It isn’t that I’m above following directions . . I just don’t seem to be able to read and then do what I just read but, we’re not starving so who cares.
Anyway, here are the changes I made (and there are enough changes that it almost isn’t the same recipe any more).
- I think a lot of the flavor was because I used two 14 oz. cans of tomatoes that had basil, garlic and oregano in them. I didn’t even notice til I opened them and saw that they were a bit different. I buy what’s on sale (or that’s how it used to work . . these days I buy what I can find!) and all the cans go in the canned tomato bin. I just grab one and sometimes it’s a surprise.
- Instead of dredging the meat in flour and then browning it, I just browned the meat, then added flour to the drippings, browned the flour, poured the broth over that, let it simmer so the flour was all mixed with the broth, then poured all that into the slow cooker.
- I didn’t have vegetable broth so I used the chicken flavored better than bouillon and water.
- I didn’t have rainbow carrots so I used plain carrots.
- After the listed ingredients had cooked a couple of hours, I added 4 chopped potatoes, and part of a large bag of frozen peas, carrots, green beans . . just regular mixed veggies. I let it cook on high til the potatoes were tender.
- I’m not crazy about thyme so I didn’t use any.
Ortherwise, I think I did everthing else just as it was written. 🙂