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Reviewed: Sep. 29, 2008

Perfect for it's ease and simplicity for a casual Sunday night dinner! I used a higher end bouillon paste, ensured the presence of a complex protein through beans and a whole grain, threw in whatever vegetables we had in the refrigerator, and got a huge thumbs up! Combined with grilled cheese sandwiches, it was wonderful comfort food with little effort.

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Rocky Hill Gal

	Cooking Level: Intermediate Home Town: San Rafael, California, USA Living In: Durham, North Carolina, USA
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Reviewed: Aug. 5, 2008

I love this versitile soup - anything goes! For my soup - I left out the peas, green beans and wax beans, but used all the other vegetables, and added some chopped pumpkin, and a can of corn. It was so good and filling. I usually make a variety of thick pureed vegetable soups, but i like this one that has discernable pieces and a think tasty broth.

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Chef4Six

	Cooking Level: Intermediate Home Town: Monsey, New York, USA Living In: Staten Island, New York, USA
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Reviewed: Mar. 15, 2008

I liked this, and it's so versatile that you can use what ever veggies take your fancy. I made as is, and will make again with a couple of changes. I will cook the potatoes first, then when they are half done I will add the rest of the veggies for 10mins so they don't go too mushy. I would leave out the wax beans, use red bell pepper instead of green, and add more chickpeas and cauliflower. This is a delicious healthy soup, and will join my rotation :)

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Emma

	Cooking Level: Expert Home Town: Nelson, Nelson-Marlborough, New Zealand Living In: Auckland, Auckland, New Zealand
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Reviewed: Mar. 21, 2007

Perfect cold weather soup and a great way to use up veggies you have laying around. I use a different variety each time and have never been disappointed with the results.

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Angie


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Reviewed: Feb. 5, 2007

This is a hearty soup , the 2nd time I made it I hadded 1/3 cup barley,1/3 head of cabbage & changed chicken broth with beef broth. It was very tasty as well

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oneoledawg

	Cooking Level: Intermediate Home Town: Double Springs, Alabama, USA Living In: Evansville, Indiana, USA
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Reviewed: Nov. 5, 2006

I love soups like this. I make a modified version of this by using water and adding 4-6 boulion cubes (half salted w/sea salt, half un). I let the soup cook its own stock. Also some tips: use a giant pot and cook this for two + hours to make a thick, hearty stew. Add some seasoning salt to flavor acordingly. Finally I make bisquick dumplings and cook them on top. It is an all evening affair - good for winter nights and a nice movie. + you will have leftovers for a week.

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KKB18

	Cooking Level: Expert Home Town: Oxon Hill, Maryland, USA Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Sep. 10, 2005

Great recipe, using whatever is on hand, fresh or frozen works.

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SANDRAMAC

	Cooking Level: Expert Home Town: San Jose, California, USA Living In: Carrot River, Saskatchewan, Canada
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