A great way of packing vegetables into your diet. This hearty vegetable soup, combines an array of vegetables, beans and rice. It's not only low-fat, but also low in calories.
This soup was good. I think it is a good base for many different ingredients. The only thing that I will keep in mind next time is that it does turn out really thick; more a stew than a soup. I just added more vegetable juice, water and spices. - 11 Jun 2001 (Review from Allrecipes US | Canada)
O.K. - how did you get my grandmothers recipe? I haven't made veggie soup for years as my late husband didn't like it. I had an urge for some (we've had dark, cold days this week) so I made it! I used home made beef stock for the base instead of water, stewed tomatoes for the diced, barley for the rice, black beans with the garbanzo. I chose to use frozen veggies because of their flavor and added limas, string beans, garlic, shredded cabbage and some fresh asperagus. Today when I re-heated it, I added a can of beef broth to make it thinner. This is the best veggie soup I've had in years - Thank you, Colleen! Now I'm off to freeze some and send some over to my grandkids. - 23 Oct 2004 (Review from Allrecipes US | Canada)
This was delicious! I've made it a few times, changing some of the ingredients. I like omitting the potato and rice and adding 1/2 cup of barley instead. Freezes well. - 14 Oct 2005 (Review from Allrecipes US | Canada)