Garden Vegetable Soup

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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.

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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

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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!!!

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I've never made soup before, but this recipe was super easy to follow. I pretty much did everything except used regular salt instead of kosher salt. The result was ultra delicious! I still have half a pot left and am looking forward to the next few days' meals. Thanks Alton! :

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GREAT soup! Here's what I did: Because my husband doesn't think he's eaten if he hasn't had some meat, I browned a pound of good lean stew beef cut in small pieces in a bit of olive oil; poured a container of beef stock over it, and let it simmer while I did the rest of the recipe.I also Added a cup of chopped celery. I put two of the peeled and seeded tomatoes and 10 big leaves of basil in my mini blender and added it with the parsley and tomatoes and corn , along with the broth and beef, at the end...and had one zucchini in the fridge that needed using so sliced it and added it too. IT WAS WONDERFUL! Served it with a loaf of good artisan bread on a cold spring day and we both loved it. Thanks for a great soup!

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What a wonderful, healthy, hearty soup! Very simple to make. Since my family isn't too keen on green beans, I substitute lima beans and also add celery and sometimes sliced okra to the recipe. Such an easy soup to adapt to your own vegetable preference. Even my 3 and 6 year old enjoy it.

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This was a hit! I made this recipe with Spectrum Organic vegetable broth, canned peeled tomatoes instead of the fresh seeded peeled tomatoes (cause that's what I had in the cupboard, and with asparagus instead of corn, and it was super delicious!!

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I followed the directions exactely to the letter except,when I added the tomatos and corn it brought the temperature way down,so I kept the heat high until it came back to simmer before turning the heat down and covering with a lid. Everybody loves it. My wife takes it to work for lunch. It is the very best,a couple drops of tobasco and some crackers,it is truely "Good Eats".

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Followed the recipe except I added only 1 1/2 quarts of stock (used 1 qt veggie stock and 1/2 quart mushroom stock. I thought it needed a little something extra so I added a scant teaspoon each of dried oregano, thyme and rosemary. It was very very delicious and hearty. Will definitely make this again.

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A winner! I followed this recipe with these exceptions: I didn't use corn and parsley, I added zucchini and yellow bell peppers. It was so delicious! It is a wonderful vegetable soup recipe! Definitely a keeper!