Reviewed: Oct. 2, 2012

This has to be the BEST start for Gumbo. I started to make the soup and kept thinking " something is missing" it tastes good, but it can be great. I added chicken leftover from the fridge and some okra from the garden,left over rice and Adobo and white pepper and the family is raving about it. Some crusty bread and this makes a great meal. Thanks for the start-up.

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Reviewer:

cindy d

Reviewed: Dec. 4, 2011

This was just okay.

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Reviewer:

Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

Reviewed: Oct. 17, 2011

Not bad for an all vegetable soup; however, I won't be making it again.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Sep. 29, 2011

As tasty as it is attractive. Great way to use end of season tomatoes.

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Reviewer:

DULCINEA54935

Cooking Level: Expert

Home Town: Neillsville, Wisconsin, USA

Living In: Sparta, Wisconsin, USA

Reviewed: Aug. 28, 2011

excellent added little more cayenne pepper. The salsa and sour cream does add to recipe. It's light and a good summer soup.

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Reviewer:

Arnita

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

Reviewed: Nov. 10, 2010

I was looking at 1/2 bushel end of season green and red tomatoes at end of October, with lots of fresh frozen corn in freezer. This looked like a winner and it was!! We did add leftover roasted chicken, including broth, and garbanzo beans, but I'm sure it's just as good stand alone. Also, had made roasted green tomatoes the night before and used that, thickened the soup nicely.

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Reviewer:

daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 2, 2010

I have a garden! I have been making this soup for years, after finding the recipe here. Made exactly according to the recipe, giving it 5 stars. Just now, I used chicken boullion cubes instead of vegetable broth and also a Knorr's cube that my daughter brought in from Thailand, giving it a kick. Soup tastes really good even though it is not even finished.

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Reviewer:

missnan

Reviewed: Nov. 1, 2010

I loved this soup. Made it exactly as stated. Used tomatillos as others suggested. I have made & froze many batches for this winter.

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Reviewer:

Kim

Reviewed: Oct. 14, 2010

Used 4 not 7 C. stock, a dusting of ground chipotle, 1 can of kidneys, fresh oregano & basil, not cumin.

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Reviewer:

Cory

Reviewed: Oct. 11, 2010

Delicious with shredded chicken. A great way to use all the green tomatoes at the end of the season. We're making a huge batch and freezing in lunch sized jars

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