Reviewed: Nov. 28, 2007

I added some pepper and topped it with french fried onions. It was great for a cold evening meal served with rolls. My kids weren't impressed however.

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machub

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: May 25, 2007

Hi sarah,live in ustralia , originally uk, found this recipe,on the 23rd may 2007 after losing original, but have to save it is great,i added seasonal salt , and hubby who hates vegetables , could not stop eating it , thankyou , well done , love it !!!!!!!

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cleo

Cooking Level: Intermediate

Home Town: Southampton, Hampshire, England, U.K.

Living In: Brisbane, Queensland, Australia

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Reviewed: Jan. 24, 2007

This soup is good, but it's a bit bland. Next time I'll try adding something to spice it up. I pureed the veggies after cooking them in the water to make the soup completely smooth and creamy.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 18, 2005

This is a real keeper! So quick to make. It is delicious "as is" or you can add broccoli, caluliflower or potatoes. Dice your pieces quite small. One of those recipes I have been waiting to find! Thanks, Sarah, where ever you are!

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JUDYANN2

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Reviewed: Oct. 19, 2004

I added to the recipe by using 2 c water and 2 T chicken soup base (instead of canned broth and water), 2 T worcheshire sauce, 1 t. dried mustard and minced clove of garlic. My husband and I loved it and will put it our cold fall and winter night comfort recipe box!

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