Garden Vegetable Soup

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Easy to make and very tasty.Added Mushrooms, frozen peas and lima beans.

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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.

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yummmmmm! my 9 year old loved it. I added kale and celery. Will be making this often!

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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.

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THE best and SO "clean". I added kale (just because I like it. I will NEVER make another veg. soup other than THIS recipe!

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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.

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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.

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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.

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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.

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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.