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Reviewed: Jul. 22, 2008

Ohhh this was WONDERFUL! My only changes were to add a little salt and then we added mozzarella to our bowls of soup. Divine! I would highly recommend using diced tomatoes instead of stewed sliced tomatoes. I didn't find any "stewed diced" so I bought the sliced and they were really big chunks. I spent about 5 minutes cutting up the slices with a pair of kitchen scissors. :-)

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Reviewer:

Not Much Of A Cook


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Reviewed: Jun. 1, 2007

I gave this 4 stars because I did make changes, but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts, plus served dinner to my family of 8). I had to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny, and there were still tons of veggies. I took about 3 blender fulls and pureed it, then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it, I pressure canned it at 11 lbs pressure for 90 minutes.

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Reviewer:

Kirstin


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Reviewed: Aug. 24, 2006

Mmmmmm...This is so good. I halved everything in the recipe except the spices. I also didn't have celery, so in its place, just used a bit of celery salt and added more zucchini. The only liquid is in the stewed tomatos, so I found I had to add water or else I'd be left with not much 'soup' just veggies. Way good though. I will surely make again!

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Reviewer:

HEIDI

	Cooking Level: Intermediate Living In: Bountiful, Utah, USA
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Reviewed: Jul. 15, 2006

This is one of our favorite soup recipes. In the summer, I freeze it to use in winter. Everyone loves it, even the kids. I use hot Italian sausage and dice the zucchini. If you double the recipe, a one gallon can of diced tomatoes equals 8 16 oz. cans, which drastically reduces the cost and prep.

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Reviewer:

BJM1068


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Reviewed: Apr. 11, 2005

I thought this was a pretty good recipe. I sliced the zucchini a little too thick, so if I make it again, I'll make thinner slices. It was nice to have sausage in this soup, and this whole recipe lasted me for 4 days.

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Reviewer:

SPOOTY

	Cooking Level: Intermediate
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Reviewed: Jun. 2, 2004

Terrific! Even kids liked it, despite not being able to identify what most of the ingredients were.

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Reviewer:

Joan


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Reviewed: Jul. 12, 2003

This is a great recipe, really delicious.... my mother-in-law used to make a similar soup and we'd lost her recipe. Thanks, Irene!

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Reviewer:

Diana S.

	Cooking Level: Intermediate Living In: Ashtabula, Ohio, USA
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