Garden Vegetable Soup

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This soup was good, had a nice flavor and you could easily add chicken to it to make Chicken Vegetable Soup. I gave it four stars because of all the prep work. I am just not used to spending well over 40 minutes cleaining, peeling, and cutting vegetables. My knife was probably dull too, which is another reason why it took so long, but if you are going to try it, you won't be disappointed.

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This was quick, easy and very tasty. The lemon juice is key. I also reduced the amount of oil by half (counting calories and used canned tomatoes (2 lg. cans diced tomatoes, drained and rinsed.

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Simple and delicious.

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I wish I could have learned what you are teaching me now, 40 years ago. Teaching the why's and how's to cooking, instead of simply the recipes is just pure genius.

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I add zucchini to it when it's time to put the corn and pepper in. Very tasty!

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This is the best vegetable soup that I have ever tasted. I have a hard time coming up with something everyone will eat. I have never had to throw away one morsel. Thanks for the recipe.

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This is a savory soup that hits the spot on a fall evening.

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This was a wonderful comforting soup! I like lots of juice in my soups. So instead of chopping tomatoes I used a can of diced and poured in the juice as well. It was also a great time saver, I also used frozen corn.
It made enough for left overs and I froze some for later.
Thanks Alton!

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In a house of six and four of which are finicky beyond belief this recipe was a great way to involve the children and get them to buy into eating their prize creation. It is easily modified by substituting vegetables or spices to give it that unique identity. Immediately before serving we stirred in some baby leaf spinach for our own little touch. Very nice. Thank you Alton

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absolutely wonderful! chunky and delicious!