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Garden Vegetable Soup Recipe

Garden Vegetable Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (174)

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Average Rating:

Total Reviews: 174

Showing 31-40 of 174

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  • on February 02, 2012

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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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  • on January 29, 2012

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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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  • on January 25, 2012

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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.

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  • on January 23, 2012

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    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.

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  • on January 12, 2012

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    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.

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  • on January 06, 2012

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    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! :

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  • on December 23, 2011

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    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.

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  • on December 17, 2011

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    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.

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  • on December 13, 2011

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    Very good!

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  • on December 12, 2011

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    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

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