The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 27, 2008
Very yummy. It doesn't keep you full very long, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 20, 2008
Perfect combination of seasonings.
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mjv

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 29, 2008
This is a great soup. We love our soup thick and full, it did not disappoint. The only thing I omitted was the extra tsp of salt (we like to watch our intake). It does improve with time...so we were able to enjoy it for a few days. Thanks for posting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 30, 2008
SO GOOD! I added plantains and red pepper, two things I personally like in veggie stews. I loved the consistency and final flavor. Will definitely make it again. Good served with french bread or toast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 29, 2008
I had to makesome adaption since I live in Africa. Use more carrots than recommened since I had plenlty of them on hand. Had no squash so I used eggplant. ALso added some coursely chopped cabbage. About 2 cups. Added 2 tablespoons sunflower oil to it. Did not have the W. Sauce but the soup turned out great! Seems the recipe says it is enough for 8 people but three of us finished the whole pot. We ate it with Southern Corn Bread. it made a very satisfying and filling meal. Ummm! Just finished eating it now. Ummm!
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Mag

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 29, 2008
A very tasty soup. I thought that I would be unsatisfied without meat, but I didn't miss it at all. The only change I made was that I substituted Chicken broth instead of the Vegetable broth. Very good. I will be making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 2, 2008
I had never made a soup with vegetable stock before, but since we were having a soup/salad potluck at work for a guy who is a vegetarian,I decided to try this recipe. It received rave reviews & was eaten down to the last spoonful of my crockpot! Excellent soup! and Healthy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 29, 2008
This is a very nice and very easy soup to make. Just put everything together then enjoy. You don't have to wait the full 90 minutes. 60 to 70 minutes should do the job. The salt was too much for me.. Next time I'll put less salt and everyone can season to taste when its served. Some complains about thickness, it was no problem for me, I even put double the carrots and double the zucchini (skipped the celery, though.) Very filling this way, a satisfying dinner on its own. Froze the leftovers for later.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 29, 2008
OK, I'll be the first to admit, I've always considered vegetable soup to be sort of like the anemic,plain-jane cousin of more "dinner-worthy" soups such as a full-bodied minestrone, corn chowder or cream of potato. However, this soup is phenominal! I made it yesterday evening for tonight's dinner, and when I went to taste-test it, I couldn't stop eating it! It has a very deep, rich taste to it, maybe helped along by that teensy bit of Worcestershire in it. Don't change a thing in this recipe---you don't need to; other than, as others suggest, possibly cut down on the amount of barley (I used only 3/4 cup). The flavoring is PERFECT! I will definitely be making this often.
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Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 27, 2008
I have been making this for about a year, and I love it. I actually have cravings for it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 22, 2008
Excellent soup!!! I froze tons of it for later. It makes a really thick soup though, and I added 1 more cup of vegetable broth. I suggest using a bit less barley, or use a lot more broth.
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Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada
Living In: Kailua, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 20, 2008
We are soup lovers at my house and my partner's comment about this recipe was that it was "the near perfect soup." I followed the recipe farily closely, using only fresh organic ingredients and omitting the worcestershire sauce and curry powder. I even used white sugar (which is a rariety for me!). I simmered it slightly less than called for (about 1 hr, 10 min) because I prefer less tender veggies. It was absolutely wonderful! It goes directly into my "favorites" file.
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Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 27, 2008
Very good soup. I tenderized some stew meat and cooked in a fry pan for 1-2 hours (brown w/flour then add hot water). Used Navy or Great Northern beans. Extra water and beef bouillon need to be added.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 27, 2008
My carnivore husband loved it, so it's a permanent addition in my collection! I've made it several times with variations in veggies, and it turned out good each time.
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Cooking Level: Intermediate

Home Town: Stevensville, Montana, USA
Living In: Newburgh, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 4, 2008
Very hearty and healthy! My parents enjoyed it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 4, 2008
A great jumping off point! I did 3/4 cup of barley and it was still too thick! I did 4 cups veggie stock, 1 can beef broth and 1 can chicken broth (low sodium for both). Could kick it up a couple notches on the spices - more garlic, curry, maybe some chili paste next time. Thanks for a hearty, healthy starer recipe!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 2, 2008
Delicious soup! I used only 1 bay leaf and that was plenty. 3 would have overpowered the rest of the soup for my tastes. Delicious, this recipe will definately come in handy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 1, 2008
It was good it just tasted like it was missing some thing. I threw away the left overs.
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Photo by Sweets in the nude
Living In: Santa Cruz, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 24, 2008
Really good soup! I would even give it 5 stars but after it was all done, I didn't think the sugar was needed - a little too sweet. Next time and there will be a next time, I will omit the sugar. I forgot to add the zucchini but added it in the last 30 minutes and it turned out soft and perfect. The next day this soup is more like a stew and just as good or better but thicker. Our 15 month old loves it and it's easy to feed to him when it's thick. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 18, 2008
I doctored the recipe slightly, swapping green beans for the zucchini, adding mushrooms, and cooking for just over an hour....the soup turned out absolutely fantastic! I will definitely be making this again, thanks!
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