Reviewed: Jun. 25, 2009

This was excellent ... made it for lunch when our daughter and fiance came up for a day as we were going out to dinner and I wanted to serve something light for lunch. It was purrrrfect!

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Reviewer:

Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

Reviewed: Apr. 12, 2009

I make this one for frozen lunches. The parmesan adds the extra tasty surprise. This soup is easy to make, especially with a mandoline. It reheats perfectly!

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Reviewer:

DAWNDREGER

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Morden, Manitoba, Canada

Reviewed: Apr. 6, 2009

This is a great basic soup recipe. Instead of bullion I used two cans vegetable and two cans of beef broth. I threw in some canned corn, frozen green beans, potatoes, and kidney beans. I suggest using less of the italian seasoning as it's really powerful (but smells great!). I added a couple tablespoons of tomato paste as well because I like tomato flavour!

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Reviewer:

arzenika

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Mar. 6, 2009

I made this for our church's mid-week Lenten soup and bread supper on Wednesday evening. It was very good! DEFINITELY use the Parmesan cheese. It makes this soup GREAT (I tasted it without the cheese and decided to add it. I'm glad I did!) I also increased the Italian seasoning to about 1 Tbs and used a little extra boullion crystals ( I didn't have cubes on hand) instead of adding salt. The recipe made a 5-quart pot of soup and I came home with only about 1-1/2 cups left-over. I pureed the leftovers and liked it even better that way! It would probably be good pureed, then mix in some cooked macaroni. Thanks for a great, simple, HEALTHY recipe!

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Reviewer:

Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

Reviewed: Jan. 22, 2009

very tasty...I ended up using one can of chicken stock instead. It tasted really good!

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Reviewer:

Marlana247

Reviewed: Jan. 13, 2009

My family loved this recipe! The first time I made it, I added a can of garbanzo beans and 2 potatoes (in the first step when sauteeing the vegetables), used only one zucchini and left out the cabbage. I also increased the seasoning to 1 tbsp of Italian seasoning as other people had suggested. I used canned tomatoes with added basil, oregano, and garlic. I think it really added to the flavor of the soup overall. The second time I used regular tomatoes, but I felt the soup needed more spice in it. I put in cabbage the second time too, and it was very good... I highly reccomend using it! To make it vegetarian, I used 3 cans of vegetable broth and 3 cups of water.

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Reviewer:

megustacomida1

Reviewed: Dec. 31, 2008

this is a very tasty and filling soup. i didnt't follow the recipe exactly because i was being rushed by the kids, but will definatly be making it more.

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Reviewer:

pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Dec. 31, 2008

This is so simple, and so good! I add pasta or potatoes to thicken it.

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Reviewer:

H Sankey

Reviewed: Dec. 11, 2008

Well,I just fixed this soup today and it's a very good soup. I made some adjustements,nothing major to the soup but I didn't use any cabbage or celery (personal taste) and I used 1 can of beef broth,probaly could have used more...and if I make this again,I would saute the zucchini's also.

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