Garden Vegetable Soup

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This soup is truly delicious when executed exactly as the recipe states, however, the lack of protein doesn't make it a particularly filling meal. To remedy this, I simply add a can of great northern beans to the pot, and add a small amount of cooked brown rice to the bowl. It's a delicious and hearty meal prepared this way.

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http://foodandus.wordpress.com/2010/03/14/garden-vegetable-soup/

It was so savory! I used fresh garlic from Whole Foods...fresh, not dried.

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I LOVE the simplicity of this yummy soup! I had my doubts, I must admit.. It just looks SO simple. I have a garlic allergy and skipped that. I substituted a HUGE bunch of chopped green onions to simmer and added some red and green onion (just a bit- more red as I added the broth. Also- skipped the potatoes as I wanted more of a brothy soup and potatoes always tend to break up and cloud the soup. Also- added a lot (maybe too much? celery because it needed to be used-

I also used chicken stock I had in my freezer from the last time I made chicken salad- I needed the space : to save some soup!

I think this recipe is wonderful and it's also a great way to make something delish while cleaning out the fridge of all those veggies that are about to spoil!

Thanks Alton, for the inspiration! Please come visit the US Virgin Islands for a home-cooked dinner anytime!

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This does make quite a nice vegetable soup. I don't bother with the corn as I'm just not a fan of corn in soup. I do add diced zucchini and when everything is about ready, I remove about a third of the soup and puree it in a blender. That adds a nice thickness and texture to the soup. Give it a try and see...

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I'm a new vegetarian trying to go Vegan so I was looking for a good vegetable soup to try. I did everything on this recipe except I did not use the tomatoes or use the corn. I added cabbage and a few pieces of broccoli and celery instead. At the end I really recommend to use cilantro instead of the parsley. It came out really good and the touch of lemon was fantastic!

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I have made this soup 3 times in the last month! I love it and it has helped me lose a few pounds while not feeling deprived at all. So good! I cheated a bit and used a 28oz. can of diced tomatoes but otherwise make it exactly as called for with the additional of a little extra lemon juice. The lemon is so key to how delicious this soup is. I've never had a veggie soup that I have loved. Usually in restaurants they are insanely salty but this is perfect. Showcases the vegetables and is just delicious! You gotta love Alton, he scored again with this one!

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I loved this one!! I am not usually a fan of vegetable soup but had decided to try it after watching the episode. I am trying to watch what I eat and this was delicious. Great texture and awesome flavor..

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This soup is a delicious light and vegetarian soup that is great for those winter nights! It's also very forgiving and really difficult to mess up.

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Thanks AB for the great soup, I used a homemade vegetable stock and added kale, asparagus, broccoli some shallot w/ the leek. I also added a little Italian seasoning. It turned out really wonderfull and full of great flavor.

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Recently, my daughter asked me to make her some healthy vegetable soup. I bought some ingredients--so happened that all the vegetables I bought were in this soup. I Googled a soup recipe and this recipe popped up. I didn't measure any ingredients I just followed the steps. I added a large can of whole tomatoes and a little bit of cabbage. It was delicious! This is a very easy recipe. I didn't have a problem with the garlic, but again I didn't measure my ingredients. I don't consider myself a beginner, but I don't consider myself advanced--I am self taught. I have found throughout my years of cooking to keep the temperature down. So as I started cutting vegetables, I warmed up the olive oil and I could tell it was getting too hot, so I took it off the heat, then turned down the stove and then I added the leeks and the garlic and my stove was on low as I cut the veggies.