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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.

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Fluffy November 03, 2008

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.

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Sarah_Jayne July 08, 2008

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

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Sage June 17, 2008

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)

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Brit Bird January 23, 2008

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!

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childerz December 20, 2007

Very good, easy to make.

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Barb in WNY November 08, 2007

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 :)

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Boomette September 17, 2007

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!!!

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Mama Jen September 12, 2007

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

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Perfect Pixie June 02, 2007

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!!

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Mama_Jennie June 02, 2007
Veg-Out Soup