Garden Vegetable Soup

Total Time:
1 hr 25 min
Prep:
40 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • Kosher salt
  • 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts chicken or vegetable broth
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 to 2 teaspoons freshly squeezed lemon juice
Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.7 217
WOW!! Mouth-watering. I added Thyme and I used can tomatoes w/ Italian seasonings. DELISH! Thanks, Alton! item not reviewed by moderator and published
Excellent flavor, just a really tasty soup.  And easy to make. item not reviewed by moderator and published
Perfect brothy soup that is very easy to make. I used Better than Bullion for the broth, if you do, go very easy on the salt in the beginning. Definitely don't skip the lemon juice and parsley at the end.  item not reviewed by moderator and published
Absolutely loved this recipe! I used canned tomatoes in place of fresh. I also didn't really measure out any of the vegetables exactly but followed the general guidelines given. My entire family enjoyed this soup, even my pickiest eater! I baked a fresh loaf of artisan style bread to accompany our soup and it was perfect. Overall, I would definitely make it again! item not reviewed by moderator and published
I just made this tonight.  It was excellent.  I love the bright notes that the lemon and parsley add.  Modifications I made were that I added a 28 oz. can of crushed tomatoes in place of the fresh tomatoes, a sprinkling of rosemary, and a bay leaf, per suggestion of some previous commenters.  It paired perfectly with crusty bread and was beautiful and a welcome meal on a cold winter day item not reviewed by moderator and published
I finally found a great Vegetable Soup recipe! The leeks were perfect and the fresh parsley and lemon just totally made it. I used Better than Bullion for the broth and substituted canned tomatoes. The only additions I made were a can of garbanzo beans to bulk it up a little bit and added a bag of baby spinach in the last 5 minutes. I also cooked it with a bay leaf and a little fresh thyme. At the end, I added a little Tabasco cause I like heat. Delicious!! item not reviewed by moderator and published
This soup was delicious! I was lazy and used frozen vegetables and used tomatoes from a can, however it was very good. Knots vegetable broth really helped in adding flavor to this soup. My husband is ready for me to make more. Never thought of adding fresh lemon juice, I will definitely make is again. item not reviewed by moderator and published
Needs to add a bay leaf, some thyme, and some rosemary. Diced Turnip or parsnip, broccoli, or cauliflower help add depth of flavor, as does a little white wine and/or a little tomato paste. item not reviewed by moderator and published
No flavor. DON"T make. item not reviewed by moderator and published
YUMMMM... :) Thanks :) item not reviewed by moderator and published
Delicious! My whole family enjoyed. Even my picky son who hates vegetables! Like a previous reviewer, I substituted the fresh tomatoes with a 28oz can of diced tomatos. I also added a can of drained & rinsed garbanzo beans & ditalini pasta. I will definitly make this again. item not reviewed by moderator and published
Very tasty..will definitely be making this again maybe with lentils next time. I added mushrooms and substituted with sweet potatoes. lots of chopping but well worth it. item not reviewed by moderator and published
Wow this soup is great! I substituted frozen peas for the potatoes and my vegetables were fork-tender after 15 minutes. This soup has amazing taste that is well worth the little bit of prep time. item not reviewed by moderator and published
Love this recipe, as with any soup, a good stock makes all the difference... it is also very flexible to adjustments to the veggies used for clearing out the veggie drawer! item not reviewed by moderator and published
My boyfriend and I made this soup last week. We followed the recipe exactly, except we used canned diced tomatoes instead of fresh, so there was no need for the lemon at the end [he's not a huge fan of fresh tomatoes]. This soup is unbelievably quick and simple to make. He has diabetes, so we moderately monitor how we eat, and we're both ecstatic we found a healthy recipe that we're totally keeping on our personal menu and not just because it's healthy, but because it tastes SO good. Also, this is a perfect dish to make with someone else. It says the prep time is 40 minutes, but that gets cut down to 20 or 15 when you have 4 hands doing the veggie prep, AND it was fun :] item not reviewed by moderator and published
So Fresh! The only change I made was I added some macaroni. I will be making this again and again. Perfect with some warm crispy bread. item not reviewed by moderator and published
I added a little zucchini and some grated parmesan cheese. Didn't have potatoes so I used some rinsed canned pink beans. DELICIOUS without all of my alterations, but i tweaked it a little to my own personal liking. :) item not reviewed by moderator and published
I followed this recipe exactly and I thought it turned out really well. My only complaint was that it was too oily. I think I'll be cutting down the olive oil to 2 tablespoons the next time I make it. item not reviewed by moderator and published
Whoever didn't like this doesn't know how to cook. It's fantastic! I did substitute celery leaves and a Vidalia onion for the leeks but did everything else to recipe. AWESOME. item not reviewed by moderator and published
The key is the lemon juice. Commercial canned and fresh tomatoes are't flavorful, but the lemon adds back the bright zing! missing from the tomatoes. I add a tablespoon or so of fresh lemon juice to most recipes which call for tomatoes. item not reviewed by moderator and published
Fantastic recipe! My girlfriend has been sick so I made her some vegetable soup. I used this recipe with all fresh ingredients and it was great. I'm usually not a huge fan of vegetable soup but this is super tasty! item not reviewed by moderator and published
This soup is amazing! Followed the recipe exactly and it had so much tasty zing from the lemon. Made the whole house smell like heaven. Right up there with grandma's soup for a cold day or when you are sick. The man is a god in the kitchen, no one knows how to make better food with so few ingredients. My teenage son loved it! We ate it with banana cupcakes with cream cheese frosting. Thanks Alton! item not reviewed by moderator and published
I didn't have leeks so I substituted celery and used vegetable stock instead of chicken. Was delicious!! item not reviewed by moderator and published
So tasty! My pick 2 and 4 year olds really like it. My 4 year old totally gobbled it up! (I diced the veggies and that made it easy to eat) item not reviewed by moderator and published
Go to weeknight soup! Usually serve this with a side salad or simple sandwich, but this soup is hearty enough to be a meal on its own. This can definitely fill up a family of 6-8. Everyone loves it, including my picky 2 year old. Don't change up the recipe, I've tried and have been disappointed. And definitely don't use vegetable broth over chicken broth. It makes a difference to stick with the chicken broth. item not reviewed by moderator and published
Amazing soup, love the flavor of all of the fresh veggies (sans the potatoes and corn), the parsley, and the lemon gives it some nice acidity. It may be basic to some, but if you enjoy fresh ingredients, and lots of natural, wholesome flavors, this is great! I followed majority of the recipe... except i didn't cook it in olive oil (used clarified butter and a lot less), instead, I added it at the end in the bowls themselves, and on top of the garlic already in the recipe, i added some more raw minced garlic in the bowls before serving, love garlic! I, also, used my own stock made from organic, "pastured" chicken, and shredded it and added it to the soup as well. item not reviewed by moderator and published
I made this recipe exactly as written and found it to be bland. I made a few changes to suit my personal preference and everyone now loves it. The changes I made are: 1 - swap out frozen succotash for the green beans 2 - use canned crushed tomatoes instead of fresh 3 - add in the following ingredients (to taste): white wine vinegar, good quality soy sauce (from an Asian market), Worchestire sauce, pickle juice and seasoned salt The final result is full of zingy, sweet and tangy flavor. I know my changes are pretty major to the original recipe, but I wanted to point out that I think this is a great soup to personalize to your taste. item not reviewed by moderator and published
This soup is fantastic! I've even made it for under the weather friends and they wanted the recipe. Very soothing and tasty. item not reviewed by moderator and published
You peeps drive me crazy by telling us how you altered the recipe and then complain because you didn't like it. I made it exactly according to his recipe and it was absolutely delicious. The leeks give it a great flavor and with all the fresh vegetables….Yum. It also keeps well for a few days, and we finished up the batch at lunch today. Definitely a keeper! item not reviewed by moderator and published
This is one of my most favorite soups. I did make a couple changes. I didn't have any green beans, and am not a big fan of them, so instead I used 1/4 head of green cabbage and quite a bit of kale thrown in towards the end. I really feel the kale adds so much to this soup. FYI, please don't substitute onions for the leeks.. The leeks give it such a savory, unique flavor. Thank you so much for this recipe! item not reviewed by moderator and published
I just made it and it was tasty, but I definitely added a few more seasonings to mine. I also used the chicken broth, not veg. Next time I want to add lima beans. It was labor intensive but I will do it again. item not reviewed by moderator and published
We saw this recipe and then how could we not make it after seeing the adorable video. We havled the recipe and weren't sure how it would turn out becuase there are really no herbs in it other than parsely....butwe will definitely make this again. Adding the lemon and parsley last was really what makes this great!! Thank you Alton and Elton....:) item not reviewed by moderator and published
This had a nice flavor. To make it heartier and suited for a vegetarian meal I added beluga lentils and wheat berries when I added the stock. I also added some red pepper paste per my family's spice preference preference and doubled the leeks. To reviewers who found it tasteless... a lot of this recipe will rely on the quality of stock that you opt to use. I used Kitchen Basics Unsalted Vegetable broth which is good but does require the addition of more salt. item not reviewed by moderator and published
added sausage to great effect! item not reviewed by moderator and published
Sorry for being frank, but this made a big batch of tasteless soup. I even took the trouble to make homemade vegetable stock! No idea why this is rated so highly. Edible only as we had some garlic bread on the side. We had to throw most of it away. Such a waste of good wholesome ingredients!! item not reviewed by moderator and published
I modified with what I had on hand (e.g., canned diced tomatoes, added celery,. zucchini and summer squash. It was a hit and had surprisingly great taste despite no herbs. The simmering vegetables plus lemon juice add a great tang. item not reviewed by moderator and published
all of you guys that ate it, ummm well what would you add to make it have a better zing to it? item not reviewed by moderator and published
Delicious! I didn't follow to the tee, but almost. I used sweet onions instead of leeks, added zucchini, canned peas, and canned diced tomatoes (in addition to the fresh), and some tomato paste, plus thyme, oregano and dried parsley. I didn't have lemon juice or fresh parsley, I'll have to try those next time; I'll be making it again soon! item not reviewed by moderator and published
This soup is so yummy! I overload mine with veggies like purple hull peas and limas to add even more nutrients to the pot - but this is true comfort food without the fat and definitely my go-to garden soup! Way to go Alton! item not reviewed by moderator and published
Omg!..... So tasty! I softened the leeks with 3 tbs of spicy olive oil. Then, I added carrots, celery, fresh broccoli & slivered jalapeños. After adding the chicken broth & diced tomatoes I added green lentils. Finally, after filling each soup bowl I generously squeezed the lemon and added a plentiful amount of fresh chopped parsley! Don't leave out the lemon & parsley! Such great flavor! I'm looking forward to leftover soup tomorrow! item not reviewed by moderator and published
Absolutely delicious :) item not reviewed by moderator and published
You've done it again, Alton. Really a wonderful, simple meal. Full of wonderful flavors, and very low in salt. I also added a little fresh spinach, just because I like fresh spinach. All of the flavors really meld well together. Try with a really great loaf of bread, and you've got a fabulous meal. item not reviewed by moderator and published
This is a fantastic recipe! The broth was sweet and full of flavor. I only made minor modifications - I added 2 extra carrots, 2 parsnips, an extra ear of corn, and 2 green zucchini. I also doubled the lemon because it really added an extra zing to it. Served over white rice. I've been eating leftovers for 3 days now. It warms me up and gives me a boost of energy. The perfect fall recipe! item not reviewed by moderator and published
I follow a very low fat plant based diet. This is my go to basic soup recipe. Today I made the following changes. Used vegetable broth instead of oil to soften leeks. Used 1 squash and 1 zuccini instead of green beans, used 28 oz can of diced tomatoes, increased parsley to 1 cup, added 1 cup of cilanto and 3 cups of chopped kale and 1 can of drained black beans. Just had a cup. It was great! Wish Food Network would provide more low fat food based recipes on even add a show that follows McDougall, Esselstyn, Furman, Engine 2. Thanks item not reviewed by moderator and published
Great basic vegetable soup recipe. I would prefer onions to leeks for their sweetness when cooked but this was a great use for the leeks purchased at the farmer's market this past weekend. Also had fresh corn and fresh filet green beans from the same place so ideal use. I like a stronger flavor in the broth so added some hots. Also had cilantro on hand and used as a garnish. The potatoes could be substituted with lentils or pasta depending on your mood. Note on preparation: green beans can be kept bright green if blanched separately until tender and added at the end. item not reviewed by moderator and published
Delicious, especially the next day when eaten as gazpacho, with a dash of Cholula Hot Sauce. I used 2 c pureed tomatoes instead of the fresh...and roasted the leeks and other veggies a bit longer than he recommended, for browning and flavor. A simple, fresh go to WINNER. item not reviewed by moderator and published
I found this soup to be lack luster when I made it. The soup wasn't flavorful at all, and I was really disappointed. Would not make again! item not reviewed by moderator and published
Yummy!! This meal was for a new Mommy friend who just had a baby and I felt she needed something healthy, light, and soothing to comfort all that newborn baby stress. Anyway, this recipe turned out so much more flavorful than I expected. It really turned out delicious and there was no need for any adjustments. The only things I did different was: using canned diced tomatoes (that included garlic, basil, oregano, frozen corn instead of fresh, and I added some zucchini. This recipe seems so versatile that you can probably add whatever vegetables you want and it will still taste good. The garlic/leeks sweating process is probably key to the flavor so don't change that part. I'm sure my friend will enjoy this and feel energized from all the healthy veggies. Oh and I don't usually write reviews but I was so excited and proud of myself, I had to share this for anyone else who was hesitating to make it. It's also very easy! Thanks Mr. A.Brown! Once again, you've exceeded expectations. item not reviewed by moderator and published
Just made this and it was amazing! My bf was even impressed! Followed the recipe to a tee! I will say that next time I make this, I will chop everything up first instead of doing it as I go. Too much work! I guess I should of known from the prep time! Lol ; item not reviewed by moderator and published
This is a very good very basic veg soup. I added 2 Tablespoons basil, 2 Tablespoons marjoram, 2 Tablespoons oregano, 2 Tablespoons rosemary, 2 Tablespoons thyme (basic italian seasoning if you dont have all the ingredients or want to cheat!, a small bunch of Swiss chard de-stemmed and chopped, a small bunch of kale chopped, and some celery. This went from boring to flavorful and amazing. I gave it four stars because it is a very versatile soup you could truly turn it into just about anything. My daughter loved this soup and it was very good with some hot homemade garlic bread! item not reviewed by moderator and published
This is the *only* vegetable soup recipe I now make. It is just too too good to bother with any other recipe. The leeks are perhaps the secret ingredient but regardless of whatever it is that gives this soup its great flavor, it never ever disappoints. I do prefer more veggies in the broth so I double the veggies, extra carrots, add a zucchini, etc. THANK YOU for this one, Alton! item not reviewed by moderator and published
It was very good. Leek is the key, sweet aroma works perfect! I use can of tomato instead of fresh one. And add little chili for kick. skip corn, serve with delicious country bread. it is perfect for cold and tired winter night.... item not reviewed by moderator and published
Soup was very good. Made a few revisions 1 no corn or potatoes, trying to watch sugar/starch 2 Added 2 celery stalks chopped w/ the leeks 3 added sweet potato in place of white potato and 4 added chopped kale. It's a very good soup and other than the additions or deletions of veggies I tried to follow the recipe regarding herbs/spices/flavor. It's a very good soup recipe and a good base soup to fool around with. Next time I may try some new herbs/spices? And even some more veggies (roasted brussels sprouts!. item not reviewed by moderator and published
We loved this soup! All it has in it is vegetables and I can't believe all the flavor it creates. I do have to admit that my DH and I are into veggies and eating healthy these days--the reward is we feel better!! The only additions I made was to add 2 cans cannellini beans, celery, frozen green beans and frozen corn, also I did not peel the tomatoes. As per following reviews I added fresh thyme and dried sage. Oh so yummy and perfect for the body and the soul. I also added extra chicken stock. Makes a lot of soup--I always add lots of veggies. item not reviewed by moderator and published
Made this for my family they loved it! I have to make a huge pot every time! My husband is always asking me to make it. Best veritable soup I ever made item not reviewed by moderator and published
awesome . love all the veggies in it. i used better then bouillon in the jar from publix. taste so much better then can stock. love all the tomatoes in it too. item not reviewed by moderator and published
I followed the recipe to the T and found it lacking flavor- even after letting the flavors meddle in the fridge overnight. I decided to add some butter beans and kale, then thyme, celery seed, dried oregano, and dried basil. I'm always looking for go-to soup recipes--- this one did not make the cut. I won't be making this again, and I don't recommend it. item not reviewed by moderator and published
I'm getting over a terrible cold and this was just what I needed! It was perfect. I added mushrooms, zucchini and canallini beans. I'll be making it again soon! item not reviewed by moderator and published
This was an excellent soup, my KIDS ate it up! I added more veggies and a little more stock (I used chicken stock.....added celery, seeded yellow squash & zucchini, and I used 2 cans of drained corn instead of fresh. You can add any vegetable in this soup & get a great result. I'm hooked. item not reviewed by moderator and published
Wow, what a soup! Now I normally don't follow the letter of the law to a T, so naturally I added a few things that weren't in the ingredients. 1. I used 3 tbsp's of oil instead of 4 (4 seemed a bit too much 2. I added celery and frozen peas 3. I used only 2 leeks instead of 3, but it was definitely enough 4. I used organic hearty veggie stock 5. Both the green beans and corn were frozen 6. But the most important part of all is that I added about 1/2 tbsp of each sage and thyme. Together, these two spices make the best soup. After it was done, I couldn't help myself I had two bowls and my wife loved it! item not reviewed by moderator and published
I've made this soup a few times. It is bare none the best vegetable soup recipe I've ever made. Delicious even my kids dig in. item not reviewed by moderator and published
Follow up to my review: Adding the browned beef made all the difference in the world. And I know this is not very gourmet but I also added Lowery's seasoned salt. I just felt it needed FLAVOR. Much better! item not reviewed by moderator and published
This was the BEST vegetable soup I ever had. My grandson who does not like vegetables loved it. I followed the recipe pretty close. I would definately use homemade stock, I used chicken. I also used a can of diced tomatoes and fresh tomatoes. I left out the potato, just not a fan of potato in soup. Even my picky husband loved it. I might add some pre-cooked small pasta next time. Thanks Alton item not reviewed by moderator and published
Very good especially considering how fast it is. It did need additional salt & I'm not a salt fan. Won't replace my veg beef soup made over 2 days starting with the stock but I'll be making this much more often. item not reviewed by moderator and published
Getting ready to make this soup for the 3rd time! We love it! My husband and teenage son said it was very delicious! I think that the garlic and sweating the veggies before adding he broth give it a fantastic taste ! We followed recipe as is, but I think you could switch veggies around to whatever is in your frig. This soup is a great way to give veggies to your family. Looking forward to making it again. This is the best Vegatable soup recipe! item not reviewed by moderator and published
AWESOME! The fresh vegetables definitely made the soup. This soup was even better the next day. In my personal opinion, the recipe serves more than 6 people. The only thing I swapped was the green beans for garden peas. (Didn't have any green beans on hand Serve with a grilled peanut butter and jelly sandwich! item not reviewed by moderator and published
This a winner. Added a bit of cayenne pepper for some heat. item not reviewed by moderator and published
Easy to make and very tasty.Added Mushrooms, frozen peas and lima beans. item not reviewed by moderator and published
We love this recipe. We make it several times a month, but change it up to give it a bit of a Mexican feel. At the end we add a cup of cooked rice and about 2 cups shredded chicken, and we use cilantro as a garnish instead of parsley, and lime instead of lemon. Other than that, we love the mix of the veggies used, and pretty much stick to the rest of the recipe. item not reviewed by moderator and published
yummmmmm! my 9 year old loved it. I added kale and celery. Will be making this often! item not reviewed by moderator and published
This soup is a great base to play off of depending on what veggies you have on hand. I used a 28 oz can of San Marzano tomatoes since I'm not lucky enough to have great fresh tomatoes yet. I used some frozen grilled corn that I tucked away last summer also. I used more salt when adding in the potatoes. item not reviewed by moderator and published
THE best and SO "clean". I added kale (just because I like it. I will NEVER make another veg. soup other than THIS recipe! item not reviewed by moderator and published
Healthy soup - good for taking to lunch. Next time I will use less oil as others as noted. My cooking time was a lot longer than noted in the recipe. This is a keeper. item not reviewed by moderator and published
Great recipe I have made many many times. The only variation I make is to add coarsely chopped cabbage ( Grandmother always used cabbage in her veggie soup and pearl barley for the added fiber. I have also made this recipe adding left over meatloaf. A friend who makes this recipe likes to add one Tablespoon Cajun seasoning however, I have not tasted her version but others say it's wonderful. I never substitute canned veggies due to their high salt content. item not reviewed by moderator and published
I'm sorry but I thought this was very average. Not sure why everyone is singing its praises. I made a few changes but nothing that others didn't make. I cut back on the oil & substituted frozen corn for the fresh (since it's winter & canned tomatoes for the fresh. I also didn't peel the potatoes mainly because I'm lazy and also to retain the nutrients. Otherwise, I followed the recipe to the letter. It was so boring I threw in some hot sauce & thyme in the end just to perk it up a little. That seemed to help. But I will give Alton 5 *s for a healthy recipe. That was it's saving grace. item not reviewed by moderator and published
I made this vegetarian, with my own veggie stock. I added red kidney beans (canned for added nutrients. Otherwise, I followed the recipe. I think that 4T of olive oil was a bit too much, and gave slight oily taste. Overall, I do like the soup and it will enjoy it for lunch all week. item not reviewed by moderator and published
so simple, yet so amazing! the only difference i did was i added some cabbage, and i also added some chicken sausage from the farmer's market. i used canned low sodium chicken broth. i can't beleive how tasty the soup was without even the use of herbs. item not reviewed by moderator and published
I have made this numerous times and it turns out great each time. I do use frozen corn, and diced tomatoes when I don't have good fresh ones on hand. I also chop up a few small zucchini and add it in place of some of the potatoes. item not reviewed by moderator and published
I was worried because I felt the recipe was too simple to be so good (ratings were great. But this is fantastic soup! I used a cup of onion instead of leeks (didn't have any, although I'm sure leeks would be great. I put in celery and I used canned diced no salt tomatoes. I also left the skin on the potato - doesn't seem to make a difference and its healthy. I also made it easy and used canned corn and frozen green beans. item not reviewed by moderator and published
This soup is AMAZING!!! I love all the fresh veggies and I used organic vegetable stock. All the tomatoes give this soup a really nice, flavorful, hearty broth that my boyfriend and I just loved! As a new vegetarian, eating meatless can be difficult - but this soup (and other recipes like it - make it easier. Thank you Alton, this soup is a homerun! : item not reviewed by moderator and published
Best Vegetable Soup recipe, the secret must be the sweating of the vegies. I omitted the tomatoes & corn and added 2 small zuchini and 2 baby bok choy (sliced or chopped & made a double receipe. I had house guests and many small children - the soup was devoured before my husband had a bowl. Thanks to Alton Brown. item not reviewed by moderator and published
This is great. I left out one potato and added a cup of white beans, used frozen corn and canned tomatoes, but otherwise followed the recipe. Simple and yummy, and the whole family likes it. item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
Cold, rainy evening. I made this soup for the first time today. Awesome. Followed the recipe with the following exceptions: - used 2 qts chicken stock made from Ina Garten's recipe (except 1 tbspn salt instead of 2 - used 3 14.5 oz cans no salt added dice tomatoes, drained - used 2 cups frozen yellow corn, off the cobb, 0mg sodium - used 2 cups frozen green beans, cut, 0mg sodium - added 2 15oz cans no salt added butter beans Served with: - piping hot cornbread, baked in an iron skillet, and butter - glass of red, Cotes du Rhone item not reviewed by moderator and published
This Soup Is Amazing! I Can't Stop Eating IT! My husband loves it as well, and so does my 2yr. old daughter = item not reviewed by moderator and published
Excellent!! I added 2 cups Whole Grain Rotini Pasta to give it some more texture. A sure keeper! item not reviewed by moderator and published
This soup was awesome! The only changes I made were using canned diced tomatoes and I used italian parsley because I prefer the flavor over regular parsley. Easy to make and very yummy!!! item not reviewed by moderator and published
This was absolutely delicious! I had to use canned kernel corn, but besides that, followed to recipe- SO yummy! Thank you : item not reviewed by moderator and published
I had all ingredients from my garden except the corn (no room and I added frozen corn 5 minutes before the end and it tastes great, corn has a little crunch. Also had green beans I had frozen last year that were a bit too big, so labeled them for soup, Wow! Hard to believe such a simple recipe is so yummy. I made grilled chicken on the side (I'm a farm kid and love meat and it just happened to coincide with my 7 year old getting sick. Veggie soup perfect for what ails you! item not reviewed by moderator and published
The fresh tomatoes and corn make this soup taste like everything was just picked. I used frozen limas and some diced yellow squash from my garden. Didn't have parsley in the garden so I substtuted fresh thyme. So good! item not reviewed by moderator and published
I made this soup exactly as the recipe said and it was amazing! item not reviewed by moderator and published
Just tried this recipe tonight and it was definitely good. I used canned diced tomatoes instead of the chopped tomatoes. Everything else was how the recipe called for and the soup turned out very tasty and I couldn't stop eating it. Definitely will be making this again!!! item not reviewed by moderator and published
Delicious soup without a lot of fuss, and everyone was right do not omit the lemon juice and parsley, luckily I had fresh in my herb garden....The only thing I had to do different was used white cannelini beans in place of green beans which I did not have in the house, saved a trip to the store....this recipe is a keeper and will be made again and again~~~ item not reviewed by moderator and published
Look no further. . . if you're looking for a quick, simple but delicious vegetable soup on a cool fall night, or, just as a meatless dinner -- this is your recipe. I halved the recipe and was initially sold after just reading it starts with "leeks and garlic" but this soup is amazing. With the exception of canned tomatoes, I used all fresh vegetables [even corn off the cobb]. I tasted the soup before and after the addition of the last 2 ingredients -- fresh italian flat parsley and lemon juice -- wow, do not leave them out -- go back to the store if you have to [ahem, cough]. They make this soup something special. I paired this soup with a fresh baguette [from Panera] and olive oil w/ fresh grated parmesan for dipping. I will make this again and again. P.S. I too, would say this recipe is easy, not intermediate, and I consider myself more a novice cook. TRY THIS! Thank you Alton Brown. item not reviewed by moderator and published
Excellent vegetable soup. I have made this twice already and my elderly mother wants me to make another batch of it. She loves it! One reviewer is right, you need to be sure to add the fresh lemon juice at the end. item not reviewed by moderator and published
I also thought this was easier than intermediate to make this recipe. I only had one qt of stock so I used one qt of water instead and added about 1/4 lb of lean ground beef. Overall, this recipe is healthy and with a variety of veggies I was very content. Not to mention tasty! I will try to make it again exactly as listed but I still give 5 stars for how it turned out even without all the ingredients. item not reviewed by moderator and published
Intermediate? This recipe is so easy I could do it in my sleep! I've made this dish quite often since discovering it. The only thing I do differently is use frozen corn and green beans instead of fresh. There's such a huge difference when you add the lemon juice at the end; so fresh-tasting. The best part is the leftovers! I have a very small family(2 and a half so this is lunch, dinner, and/or a quick snack for days. I'm defintely going to make this again soon. item not reviewed by moderator and published
We've been making this soup for a couple years now and it's a hit every time! I occasionally throw in some stew meat when we're looking for some protein. Either way, you'll love this recipe, which is among the easiest to execute of all of Alton's recipes that I've come across. item not reviewed by moderator and published
I LOVE this soup!! I am just going off of a juice fast and I need to have fruits and vege's. This soup is just what I needed, lots of flavor but extremely healthy. Thanks Alton item not reviewed by moderator and published
This soup was nothing short of fantastic. Because of what I had on hand, I changed several things. I used a big can of stewed whole tomatoes which I quartered up. I already had leftover rice, white beans and green beans from the night before so I threw those in at the very end. I didn’t use corn, I forgot the lemon and I used twice as many carrots and two medium sweet potatoes instead. The color of the soup was beautiful. I can’t wait to make this again!!! Thanks Alton!!! item not reviewed by moderator and published
I totally agree with your comment. No comments should be allowed if the recipe was altered. It makes it hard to judge whether it is a good recipe or not. item not reviewed by moderator and published
Mind if I disagree? I get tips and know-how from the alterations, and the original is still there for us. item not reviewed by moderator and published
If you alter the recipe negative reviews don't apply. I also like comments and tips on changes, but if it's changed you're not rating the original recipe. I kinda wish you could comment without rating. item not reviewed by moderator and published
You must have left something out, because I've made this multiple times and it has plenty of flavor item not reviewed by moderator and published

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Healthy Weeknight Dinners