Great soup! I used green beans, spinach, and red bell pepper for the optional ingredients. I lowered the sodium a bit by using low-sodium chicken broth, no salt added tomatoes, and omitting the salt. I used the original version this time, but look forward to trying out the others. Thanks for sharing!
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I needed to make a large pot of vegetable soup to kick start my return to Weight Watchers, and this recipe is perfect! It was great as posted, but I plan to try the variations to keep from getting bored. Unlike other reviews, I did not find any ingredient overpowered...a wonderful combination. Made for the Sharon 123 Cookathon
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I know that cabbage is really good for you especially when trying to lose weight, but I felt they overpowered everything else; all I could taste was the cabbage which was a shame considering all the other goodies in the soup.
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This soup is so healthy and taste great. I used reduced-fat, reduced-sodium chicken broth. I used eggplant instead of the green beans. The seasonings are perfect. Thanks Sharon :) Made for your cookathon
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I made the original recipe! Delicious! I plan on trying the variations in the future. The only change I'd make is to reduce the onions a bit...they were a little strong for me, but it was probably my onion. I agree...this makes way more than 4 servings, but I can freeze it for future lunches. Thanks for sharing!
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I was able to use some garden fresh veggies in this healthful, very tasty soup. Can easily be adapted to use whatever vegetables are in season. Thanks for posting.
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I used Chef Kate's roasted vegetable stock. This was delicious soup. My one change was to saute the onions and celery in a tablespoon of oil briefly, no zero fat but close. Thanks.
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This was a very good soup, but in my opinion the tomatoes overpowered everything else. Next time I will use only a small can (14.5 oz.). Thank you for sharing.
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WOW -- what a great recipe to make us all invent another recipe from! Pretty much stuck to the basic this first time -- used zuchinni, green bell pepper -- only had beef broth and that worked fine. At the last minute, put some cold chicken breast (leftover from another meal) on the table -- we shredded that right into the soup and sprinkled some parmesan on top. I'm looking forward to having this often when there are leftover veggies again. Also like the way it comes together -- can be working on cutting the next veggie to add to the pot while the pot is doing the work!
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I love the versatility of this delicious soup. It turned into a 'clean out the fridge and freezer' soup. I used chicken flavoured broth, frozen oriental mix veggies, spinach and red pepper. I didn't have any dill so left that out. I love the bit of bite that the vinegar adds. Made for 'and the Secret Ingredient is' tag.
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Another soup we soup lovers enjoyed! Being a Moosewood recipe I had no doubt that it would be one that would be a winner at our house. Great to have the options - this time around used cauliflower, cabbage and a mix of red and green peppers - and happy I had thought to pick up some fresh dill. Thank you - delicious! Made for Auz/NZ Swap.
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Wonderful, hearty-healthy soup filled with all the good stuff :) ~great instruction/suggestions and extra option ideas...sure to be a mainstay now in my recipe rotation...like other reviewers; I knew we would like it {{we LOVE our cabbage here :) }} -so I doubled and then some it...improvising a bit here and there to accommodate what was at hand and to handle favorites more heavily...ended up using ,lemon and Braggs and mixing some stewed and crushed tomatoes in with the diced {{cleaned out the pantry some :) }}- I can pretty much live off stuff like this...this is my kind of cooking :) Thanks Sharon :)
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Yeah! I love healthy, no-guilt soups, especially when they taste this great! Thanks for another wonderful recipe Sharon! Made for "Eat your veggies" Asian tag.
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For sure 5 star - This is my kind of soup, Healthy, loaded with flavor and very low cal. When it was cooking the aroma was Mmmmm. This will be a regular lunch soup. It really is 6 servings unless this is your whole dinner meal Thanks Sharon for another super recipe
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An excellent soup! I made using the Mexican variation and non-fat beef broth. Taste is just wonderful and is especially good now in the middle of winter. Very easy to prepare and I just cooked until my veggies were tender crisp (that's the way I like them). Thanks so much for sharing this great recipe Sharon.
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I made this as a vegetarian OAMC recipe, and it turned out great. I just had to simmer much longer than suggested to get my veggies tender.
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This is really good! I used broth powder instead of canned broth, which made this recipe even lower in calories. I made the basic recipe this time, but I will definitely be trying out the variations. By the way, this made more than 4 servings for me; probably 6 servings (which is a good thing!). Thanks so much!
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Delicious and very easy to make. I used spinach because I like it better than cabbage. Thank you for getting some veggies into my diet. :)
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