I made the fully vegetarian version of this as I had a vegetarian friend at dinner. I followed the recipe very closely, though I did add a small amount of water before I blended the soup (using my stick blender). It cooked down quite a lot, and I didn't want it to be too thick. I did also take one other review's suggestion and add a little bit of grated cheese (romano). Prep time is very quick and the stick blender makes it easy to blend right in the pot, and everyone who had some enjoyed the soup.
Simple, filling, and very tasty -- seasonings are just right! I make it with half chicken stock and half beef stock and serve with a "substantial" bread. My husband says he can't believe a meatless meal is so satisfying.
When I first made this soup, (using purchased Campbells vegetable stock), I thought "pretty good for a vegetable soup that tastes like Campbell's vegetable soup" (I did not puree it) Since I am not a big fan of that tomatoey kind of vegetable soup, I thought it was good but not something I would make again. Then last night we had some for dinner and I threw in a generous handful of grated cheese (motzarella & parmesan mix) and lo and behold a whole new flavour, more reminicient of minestrone. Next time I will add some kidney beans and maybe a little pasta and I will definitely add cheese. Very good!
This is a simple and wonderfully tasting soup, and inexpensive as well. I made mine in the crockpot and used bouillion cubes and water for the broth. All of my nine children and husband gave it five stars and we are making it again this evening.
Very simple and good. I added two medium onions and used one carrot only, because my DH thinks they make soups too sweet. Thanks for posting.
I made this soup last earlier this week while on vacation. All of us loved it. We will definitely be making this soup again.
Easy to make, with a full flavour. I left a few chunky bits for a nice texture. Perfect to reheat from the freezer for a winter lunch.
I was pleasantly surprised by the full flavor of this simple soup. I prepared it over the weekend to reheat for weekday lunches with Onion Bread (Onion Bread). I did prefer it left chunky rather than pureed.
Lovely tasty soup! saw ms bold's photo and had to make it, had a leek in the fridge needed to use up. I used my "motor boat" to puree it, easier than using the blender. I did leave a few chunks and put some away in the freezer for future lunches. Thanks for sharing a good freezer soup, looking forward to it for lunches.
This is a great soup. I added cauliflowers because I had some left. I used my immersion blender to puree it in the pot. I liked it with a lot of pepper. Thank you for posting.