Reviewed: Jun. 20, 2009

Very good recipe, this has to be healthy. I made this last night and went by the recipe and it was great, probably the best vegetable soup I have had. Thanks for the recipe.

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59 users found this review helpful

Reviewer:

Cooking Thyme

Reviewed: Sep. 28, 2009

This is a great back to basics recipe, which is why I'm giving it a 5-star. It was just what I was looking for. There are so many ways you can expand upon it and still end up with a good tasting, healthy recipe. I changed things up, according to what was in my refrigerator/garden. Added fresh zucchini, tomatoes, garlic, and cilantro. Didn't have green beans or Great Northern beans. Shredded a couple of chicken breasts and tossed them in, just because I'm feeding youngsters who need the protein. Served with grated cheese, rolls, and sour cream. Very satisfying meal. May try ground turkey next time. Thank You!

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Reviewer:

Christine

Reviewed: Oct. 25, 2009

I love this vegetable soup, but I might have changed it so much it's not quite this recipe. This recipe was the inspiration: I used 2 cans of low salt, low fat chicken stock; 4 c. water; about 6 smallish carrots; 4 stalks of celery, peeled; 2 pinches of dried basil; 2 pinches of dried thyme; a few sprinkles of an onion-based salt-substitute; the liquid from a can of stewed tomatoes; 3-4 cloves garlic, crushed. Boil/simmer this for 30 min. Then added 1 head of cabbage, chopped; the stewed tomatoes; 2 roma tomatoes, quartered; bunch of green beans (1-2 cups?); bunch of crimini mushrooms (1/2 cup?); 1 cut zucchini. Cook for 30 min. more. Add kale, cook for about 10 min. Good soup, or how to get rid of all the veggies in your fridge -- in a good way :-)

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62 users found this review helpful

Reviewer:

Lansie

Reviewed: Oct. 10, 2009

Great recipe that helped me use up some of those veggies that were accumulating.

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Reviewer:

nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

Reviewed: Feb. 10, 2010

This soup was really good. I added an extra can of vegetable broth and added a can of corn. I also left out the potatoes because I don't like potatoes in vegetable soup. A great way to get in a lot of veggies.

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2 users found this review helpful

Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 9, 2010

We're in the midst of a deep freeze and soup seemed to be the answer to the question "what's for dinner"? This could not have been more appropriate for warming up after shoveling snow and warding off the brrrrrrrr! I followed the recipe as is and made AR's Amish White Bread to go with. My daughter and 3 gr.kids ate with us and she had to have a copy of the recipe before going home when she saw that the children were asking for seconds! This really reminds me of the pot of soup my gramma always seemed to have on the stove when the weather outside became really cold. I will absolutely do this again. Excellent way to get more veggies. Thank you for sharing.

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18 users found this review helpful

Reviewer:

SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Oct. 15, 2009

This was my first homemade vegetable soup and it was very good! I didn't have northern beans so I sued a can of red kidney beans I had on hand and Trader Joe's didn't have any cabbage so I used broccoli slaw instead and it worked just fine. I added another can of diced tomatoes and doubled the chicken broth because there wasn't enough liquid. I added gorgonzola cheese crackers from Trader Joe's on top and it was delicious!

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Reviewer:

ANJA

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Concord, California, USA

Reviewed: Jan. 26, 2010

I was actually surprised by how much I liked this. I expected that it might be a little bland and that I wouldn need to add more seasonings, but I didn't. It was great as written. It was also easy to make, cheap and healthy - what more can you ask for in a soup?

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14 users found this review helpful

Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Nov. 1, 2009

When I realized that my pot was too small for only just the fresh ingredients, I decided to toss it into my slow cooker. I grated the carrot and minced (by mistake) the celery and decided to toss in some sweet corn. I let it slow-cook for several hours. After about 6 hours I found it a little bitter and panicked! I randomly added: 1 tsp. Olive Oil, 1 tbsp. Balsamic Vinegar, 2 tbsp. Garlic Powder, 1 cup cooked Black Forest Ham, some chopped fresh parsely, a few squirts of lemon juice and 1 tbsp. Oregano. What do you know it worked out and is sooooooo much tastier (to me) than the original recipe. I may have ruined it by accidentally mincing my celery in my new magic bullet. But after 6 hours I figured that's what it would taste like and my boyfriend and I ate up my hodgepodge creation so I thought I'd share it :)

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Reviewer:

Lady A.

Reviewed: Jan. 26, 2010

A huge hit a our Daniel Fast Dinner Event. The soup is hearty and flavorful! It is so versatile, you can add whatever you have on hand and add your favorite seasonings too! I recommend cutting the cabbage into bite size pieces. I left out the N. Beans, I did not have them. I also left out the celery, don't care for it in soup. I am making this again tonight, with whats left in the fridge!

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