Rating: 4.22 stars
90 Ratings
  • 5 star values: 45
  • 4 star values: 27
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 3

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.

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  • Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts

354 calories; protein 12.2g; carbohydrates 73.5g; fat 2g; sodium 1085.9mg. Full Nutrition
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Reviews (69)

Most helpful positive review

Rating: 5 stars
10/23/2004
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. Read More
(59)

Most helpful critical review

Rating: 3 stars
11/12/2003
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. Read More
(80)
90 Ratings
  • 5 star values: 45
  • 4 star values: 27
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 3
Rating: 3 stars
11/12/2003
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. Read More
(80)
Rating: 5 stars
10/23/2004
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. Read More
(59)
Rating: 5 stars
10/14/2005
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. Read More
(34)
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Rating: 5 stars
12/17/2007
This is my weekly go-to soup. Easy quick healthy and delicious. I use frozen corn and frozen peas and I cook the onions potatoes carrots and celery 1st for about 15 minutes before adding the other veggies as they cook pretty quickly. I also use fresh garlic. Rarely have the leeks so I'll add extra celery and onions in that case. Read More
(28)
Rating: 5 stars
08/30/2004
If you are sick make this soup. I have an awful cold and I thought making myself some soup might make me feel better. I've never had a tomato-based vegetable soup and I was a little leary but I knew I needed some good vegetables and antioxidants and thought a tomato-based soup would be ideal. It was SO so good. I used beef stock instead of water and I didn't have leeks or peas; also I didn't have garbanzo beans so I used a can of butter beans and a can of kidney beans and it was wonderful. Instead of white rice I used pearl barley. I don't think you'll be disappointed by this soup--you can pretty much add whatever vegetable you have on hand. And I do feel slightly better.:) The hot soup helped clear out my nasal pasages; off to take a nap. Read More
(25)
Rating: 5 stars
02/12/2004
Excellent soup! I used elbow macaroni instead of rice added 2 cups of beef broth & some rosemary. A really hearty soup that had them coming back for more! Thank you for the great recipe! Read More
(13)
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Rating: 4 stars
11/09/2002
This was a great recipe but I also made changes for my personal preferences. Instead of rice I used barley. I used frozen peas & carrots combo.I also agree it needed more liquid just too much like a stew in it's present state. Added extra veggie juice and water. After bringing to a boil I put it in a low oven and let it cook slowly for an hour or so.Great with toasted French bread. Read More
(12)
Rating: 5 stars
02/15/2003
very good soup!! I put green beans instead of peas (i hate peas) and I also added black beans. Oh and I used orzo instead of white rice. thanks for the recipe!! Read More
(11)
Rating: 5 stars
12/21/2008
This soup was great. It came out more like a stew but I added more to the recipe and did not adjust the liquid. I added an extra potato 1 bag of edamame instead of peas and used brown rice instead of white. This is for sure a keeper. Read More
(8)