By kmarques77 on September 28, 2006
"I believe I got this recipe from allrecipes.com. I have made it several times and it always goes over well!"
Serving Size: 1 (513 g)
Servings Per Recipe: 6
"Thanks for the tip on the size of cooker to use. I halved the recipe except for the tomatoes. I used a whole 28 oz can. I also added 1/3 c pearl barley. Those are the only changes I made. This was AWESOME!! DH even liked it although he picked out the zucchini and added turkey meatballs to his portion. This will be a fall staple in our kitchen. Thanks for posting."
"Delish. The cook time was right on. We loved the tomato juice as a base. I served with fresh whole grain bread and a green salad for a light dinner. Thanks for posting."
"Very good vegetable soup! I did use vegetable broth and did not add the hot sauce. Instead of the two small zucchini I only used one and added some canned cut green beans. Thank you L.and T.mom! (Made and reviewed for Pick A Chef 2007)"
"OK, first things first. For folks who, like me, don't like to do the requisite mental math prior to cooking, I would like to point out that this recipe is written for a 5+ quart slow cooker. If you have a 3 1/2 or 4 quart cooker (like me), you MUST halve the recipe or it will not fit. That said, we loved this soup. It was so easy and tasty. There were a few too many tomatoes for me, but I think that is because I used the 28 ounce can before I realised that I needed to halve the recipe. I also added some frozen mixed veggies about 15 minutes before eating to add a little more "meat" to the meal. The serving size may be a little off. I am guessing that I made ~2/3 of the recipe after adjusting the liquid to fit in my cooker and we got 8 full soup bowls out of it. The full recipe may make closer to 10 or 12. All in all, a fabulous soup recipe. I will definitely be making it again before the end of Lent!"
"This was delicious. I added some potatoes and green beans to have more substance, but the flavor was great and it is so easy. Served it with corn bread. "