I doubled this recipe and cooked it on the stovetop. I omitted the lemon pepper seasoning and used fresh tomatoes instead of canned (about 4 or 5 large tomatoes, diced.)I added the cubed potatoes after simmering the rest of the ingredients for 45 minutes because I was afraid if I added the potatoes in the beginning they would be mushy. I think I ended up making almost 20 cups of this soup. I served it with fresh from the oven Parmesan Cracked pepper bread. It fed my whole family (which is rather large.) My kids all had seconds-and two of them had thirds. I also sent a container of this to my dad, sent some over to my sister, sent some with my husband to work for lunch, sent some to a family friend for dinner and gave some to my neighbor. All came back with rave reviews telling me how great this was!
I served mine with sprinkled parmesan cheese on top, garnished with sliced avocado, a dollop of sour cream, and a sprinkle of chives. My family and friends absolutely loved this recipe! I think it will be a new fall/winter staple in my home.
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