Reviewed: Dec. 7, 2011

The first time I made this recipe, it tasted like my Grandfather's vegetable soup...which was homey and comforting, but I was looking for a version with a bit less sodium, so I could enjoy it more often. As other reviewers have done, I used all low sodium products when available and used frozen mixed veggies versus canned. I also chopped up a carrot to round out the mirepoix (fancy name for carrots, celery and onions) and deglazed it all with red wine before adding the rest of the ingredients to the mix (giving it a bit more depth). I also added potatoes as well as using the pasta and barley. Thank you Paula for sharing your recipe; it has great flexiblity while maintaining a wonderful finished product!

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Reviewer:

Jessica Paige

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Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Dec. 2, 2011

This is so easy and delicious! This will be my 3rd time making it. I don't add celery, beef broth or tomatoes. I also replace the barley with rice. It's sooooo good! Thanks!

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Reviewer:

Cooking Level: Beginning

Reviewed: Nov. 9, 2011

This soup is great! Im vegetarian so I used vegetable broth instead of the chicken/beef, but my non-vegetarian boyfriend couldn't tell the difference! It tastes even BETTER the next day so left-overs are ideal!

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Reviewer:

jmd03

Reviewed: Oct. 17, 2011

Very good! I added some dried basil, oregano, and parsley and used potato instead of barley and pasta. I also used mostly fresh veggies. it was delish! this recipe is a keeper!

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Reviewer:

iloveshopping57

Reviewed: Oct. 11, 2011

This is so versatile! I took advice from other reviewers and used the Hot and Spicy V8 juice. I also added garlic, potatoes, and used frozen veggies instead of canned. I didn't measure anything but the broths so my soup came out super chunky, even though I didn't use barley. I went a little crazy buying low sodium ingredients so I made up for it with seasonings like crushed red pepper. That mixed with the spiciness of the V8 will make this even better for cold weather meals.

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Reviewer:

Kelly

Reviewed: Sep. 24, 2011

great recipe! I do like others and use frozen vegs to cut down on sodium. Have used this recipe and substituted vegetable broth base for both broths and that gives you vegetarian vegetable for Lent or other meatless uses

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Reviewer:

Lucaslike

Reviewed: May 17, 2011

This is my favorite vegetable soup. I also add 2 gloves of garlic, 2 tablespoons of old bay seasoning and 1 lb of crab meat. I didn't have barley this time so I doubled the pasta. These few tweaks make it taste more like Maryland Crab soup. Today is the perfect day for this soup cause its rainy and gloomy here in PA.

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Reviewer:

Yvette

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Mar. 15, 2011

This is the first time I've made vegetable soup without meat, and it turned out surprisingly well. I was concerned that this would be bland, but the V-8 juice really kicked up the flavor. I had a few small red-skinned potatoes, so I threw them in along with about a teaspoon of beef base and a good shake of garlic powder. I typically like frozen vegetables better than canned, so next time, I'll use frozen mixed vegetables. And there WILL be a next time...good soup.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jan. 22, 2011

This soup is very tasty! The first time I made it, it was a bit salty, so then I opted for low-sodium ingredients when possible and it came out perfect!

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Reviewer:

crystal_lai

Reviewed: Aug. 19, 2010

This is perfect! I added some stew meat and also used frozen veggies since we prefer them. Also used the spicy v-8 juice. We will be making this often in the crockpot It freezes well also. Thanks!

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6 users found this review helpful