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This soup was so wonderful Bev. We ate about half of it and I froze the rest. It is full of so many good things and is healthy as well. I really crave good soup in the fall and wintertime and this hit the spot. Very well seasoned and easy to make. Thanks.
This is the best home-made vegetable soup I have ever made and eaten!! It is excellent!! I had a low-fat vegetable soup at a chain restaurant that I loved and decided to look for a recipe to make at home. This is practically identical to the soup I ate at the restaurant, but this recipe is so much better. Love, love, loved it!
I make a version of this soup, and it is really good. I don't use potato and substitute yellow squash for the zucchini. I use a combination of beef broth and chicken broth, increase the basil by 1 teaspoon, and don't measure the parsley or cilantro (just chop about half a bunch of each). That is one thing I love about this soup; you can change it to suit your particular tastes. I like it best with a squeeze of lime added to the soup bowl just before serving. I usually serve it with cornbread.
This was delicious, but here were my modifications: instead of potatoes, I chopped up an entire head of green cabbage. When the soup was finished, I just felt it needed a little oomph, so I stirred in about 2 tablespoons of goat cheese, and wallah, huge difference the goat cheese made. I will make this all winter it's so fast, healthy and easy.
Bev, this soup is delicious! I used low sodium and seasoned tomatoes. I also added some yolk-free noodles at the end. I will freeze portions to have for healthy lunches. Thank you.