Reviewed: Oct. 16, 2009

Gorgeous, filling, comforting soup. Lots of great flavour and so very simple to prepare. My only change was using fresh parsley at the end instead of dried during the cooking as that is what I had to hand. I will be making this soup again soon I am sure.

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ENGLISHLADY

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Reviewed: Dec. 21, 2008

Awesome! Used sodium-free chicken broth and low-sodium soy sauce, added a dash of cayenne, and couldn't have been happier with the results. Perfect for a cold winter day and very healthy too!

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Kaye

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Reviewed: Oct. 27, 2008

I never made soup before and I tried this recipe, AWESOME! I did make some changes, used EVOO instead of butter, and I added potatoes, corn, and pasta. A great and easy recipe!

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S. Corbin

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Reviewed: Jul. 5, 2008

Left out the Tomatoes, still ok

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Ronald

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Reviewed: Apr. 7, 2007

I really enjoyed this recipe. I made it with ground beef because heaven knows my husband will just DIE if there isn't any meat!!!!!! Ha! Ha! It had great flavor and my 11 year old made it with me so it was easy to make.

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TICKLEGRASS

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Clackamas, Oregon, USA

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Reviewed: Nov. 29, 2006

Overall this was a pretty good soup and my husband loved it, but I did make a few alterations. I added 2 potatoes, garlic powder, extra celery and carrots, kidney beans and oregano and it was very good. It reheated very well without getting too thick and made enough to last the two of us 3 days for lunches and such.

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DEEADRA

Cooking Level: Beginning

Home Town: Clio, Michigan, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Nov. 22, 2006

I thought this soup was excellent. Extremely easy to make and it turned out a lot hearty than I thought it would. I will definatley make this again.

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Leslie

Cooking Level: Intermediate

Home Town: Hibbing, Minnesota, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 29, 2005

Good vegetable soup. I used 1 1/2 cans diced tomatoes instead of whole (why use whole if you have to chop them?) I also added a couple zucchini. The celery wasnt very soft after 30 min of cooking, but it could be b/c I cut them a bit bigger. Tasted good with parmesan cheese sprinkled on top. I am curious to see if the leftovers taste better tomorrow.

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TJGOULD

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Reviewed: Jun. 2, 2005

LOVED IT, will make again. I used a can of diced tomatoes instead of the whole peeled. I used 2T of Tamari instead of the soy sauce, as i was afraid, but will put the full 3T in next time. I also added one each of: sweet potato, white potato,1/2 cup of pumpkin puree,extra carrots, used olive oil instead of butter, and veggie broth instead of beef. Was excellent, and my new favorite for veggie soup. I also cooked some small pasta shapes (animals,stars,tubes,letters,etc.) separately and added them to the bowls and ladled the soup on top. with leftovers i kept the pasta separate so it wouldnt be mushy. YUMMM

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DESIDERATAGRACEFULLY

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: Feb. 20, 2005

I used to serve a group of 15. Everyone loved it. I make it often. It is also delicious by adding nutritous black beans. Also seems to enhance the appearance.

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ANNPELLETT

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Reviewed: Apr. 20, 2004

Very tasty! The broth is delicious and the recipe goes together quickly. I chopped rather than diced the veggies, and used Redi-Cut instead of whole tomatoes. I also added some petite, frozen mixed veggies. Because of other reviews I waited until nearly the end of the cooking time to add salt to taste. I'll definitely make it again!

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MissyMom

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Reviewed: Feb. 16, 2003

This soup is wonderful and oh so easy. Very good for a snowy winter's night. I added some corn and a can of green beans to the basic recipe. I was skeptical about the soy and worchester sauce but the flavor is so good! I'm sure the leftovers will be even better the next day.

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Trishinomaha

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 23, 2002

My first time making homemade soup was successful because of this recipe! I used chicken broth instead of beef broth, made from bouillon cubes, and it tasted great. I also added 2 cans of mixed vegetables (green beans, peas, beans, carrots) and 1 can of Green Giant Niblets. I can't imagine a vegetable soup without them! Overall, a good recipe - just needs a little work to taste like Grandma's! :)

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Madame.D

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2002

This recipe is very good and quick to make. It was a bit salty to our taste, possibly due to the canned broth I used, so next time I will reduce the salt. Also, I would use diced tomatoes instead of whole to blend in better and not have large chunks of tomatoes.

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TB LADY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: Jan. 3, 2002

Spices just right for my family. We like a heartier soup so I just added a diced white potato, can of yellow corn, cup of frozen green beans and 1/3 cup of alphabet pasta for my youngster--it was delicious on a snowy day!

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FROSTEDKBR

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Reviewed: Dec. 20, 2001

I subsituted vegetable stock for the beef stock, and added potatoes to the pot. It turned out really delicious. Sidenote - I had to double the amount of salt and spices to kick up the flavor. This was my first attempt at soup making and my roommates were very impressed. Thanks, Shelly!

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