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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!
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.
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.
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.
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.
This is very good. I used chicken stock but will also try it with beef stock. Nice and comforting.
We have enjoyed this soup the last 2 nights. I had some beef broth leftover so used that along with chicken stock to get the 2 quarts that was needed.I liked the spices used with this soup. Thank you for posting. *Made for Fall PAC 2007 game*
I made this soup last earlier this week while on vacation. All of us loved it. We will definitely be making this soup again.
So healthy and packed with flavor! I added some fresh garlic and doubled the leeks. I removed about 1/3 of the veggies and then used my stick blender to puree the rest and then returned the reserved 1/3 to the pot. It was smooth yet just a little bit of chunks (I cut my veggies very small). This soup will be made often. Thanx for sharing.