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This soup was very good with lots of flavour. I didn't have a bay leaf or parsley so I left them out. I added zucchini and orzo pasta. Thanks.
This soup was easy to make and made for a tasty and filling meal tonight. As somebody who is always watching the fat grams it was also nice to see a soup recipe that didn't start with oil. I used all the veggies but chopped them a bit bigger as we like chunky soups and other than that the other changes I made were to used canned chopped tomatoes, used a brown sugar substitute and threw in a bit of garlic powder. I also skipped the pasta because the soup was hearty enough and I used those calories to have some bread instead. Made for the Family Picks portion of the ZWT4.
Great soup and fast to prepare;just what I needed this morning.I did add some frozen vegetables from the freezer.Love the stewed tomatoes; I never think of using those,but I did have a can in the pantry.Thanks for posting.I made it for WT4. Rita
Made this yesterday almost exactly to recipe, although used two small red onions instead of white one as just prefer sweetness, and I left it in my slow cooker in the morning so it was ready for when we got in for lunch. My son (whos two in a few days) ate two large bowlfuls! He loves veg, pasta and tomatoes so i guess it was bound to be a big hit. But it was nice to give him something that I knew was bursting with goodness and had no junk in, thank you very much :o)
This soup is amazing, and so colorful and beautiful! I loved that I had all the ingredients on hand! I did make many alterations to the recipe, though. As I'm not the hugest fan of chunks of tomatoes, I subbed some tomato paste for the stewed tomatoes. I also omitted the sugar, and added a generous amount of basil and oregano and a couple huge cloves of garlic. I happened to have some veggie pasta spirals that were absolutely perfect for this dish. I had to knock off a star because the cooking time was way off-- the vegetables took a couple hours to get soft, and in that time, the broth reduced to almost nothing. I used four cups of chicken stock, but next time I'll use probably twice as much. It could have been that I didn't saute the vegetables long enough initially, and that is why they didn't soften as fast as they should have. All in all, this soup is terrific, and I will be making it again and again!
Very good, easy to make.
I used 3 cups of chicken stock but I had to add water 2 or 3 times cause it was too thick. And after 30 minutes my veggies were not done. It was at medium-low heat for almost 3 hours. The taste is really good. Thanks Mama :)
Just got done making and inhaling this soup... I did do things a bit different, but it couldn't have been made with out your recipe as the BACKBONE.. So for that- I THANK YOU!!! :) Instead of stewed tomatoes, I used diced, I also used 2 bay leaves, Johnny's seasoning salt, crushed red peppers, and instead of the chicken broth I used 2 heaps of chicken base plus 6 cups water to give it added broth.. (I am HORRIBLE at measuring things out, I usually just eyeball it) Before adding the veggies to the pot, I sauted them in oil.. I also used red potatoes because that is all I had on hand.. Warmed my HEART and fed my SOUL!!!
This is nion identical to my mums deli soup, I had to try this recipe, we do it with beef bones so I was so intiged by the chicken stock technique. I really enjoyed this, as did the rest of the family. Thanks for posting. Miss Pixie x x x :D
We had this for lunch today and it is a perfect soup for a light dinner or a lunch. I used pasta in the soup which came out great! The only thing I would prefer to see is for it to have a little more broth. Next time I make this I will add more broth/water to cook. Other than that, superb!!