Comments on: Seriously Good Vegetable Soup

By: Rachel G

Rachel G — Sun, 01 Nov 2026 02:08:56 +0000

This soup is INCREDIBLE!!! I used bell pepper, zucchini, carrots, green beans, butternut squash, & potatoes for my vegetables. Next time I want to add eggplant too!! I also added a cup of rinsed quinoa & a can of chickpeas. I only used 4 cups of broth and skipped the additional liquid so it’s more of a stew. I can’t believe how much flavor it has!! The curry powder is an incredible addition. This has to be one of the best things I’ve ever made and it’s so ridiculously nutritious too!! We’re going to be making this all fall & winter for sure! I stumbled upon this recipe when I was googling something only vaguely related and am I ever happy that I did :)

By: Cookie and Kate

Cookie and Kate — Tue, 27 Oct 2026 17:23:06 +0000

In reply to Shirleynething. Hi Shirley, yes this is flexible for different types of vegetables, just be careful that you don't increase the total volume of vegetables too much or it will be more like a stew and less like a soup.

By: Shirleynething

Shirleynething — Tue, 27 Oct 2026 17:01:18 +0000

Can I add sweet potatoes and russet potatoes

By: Cookie and Kate

Cookie and Kate — Tue, 27 Oct 2026 03:09:06 +0000

In reply to Sue. Hi Sue, I would use this recipe for tortilla soup for a more enchilada flavor in a soup.

By: Cookie and Kate

Cookie and Kate — Tue, 27 Oct 2026 03:05:26 +0000

In reply to Shirley nething. Hi Shirley, the pop of acidity enhances the flavors, but you can omit if you need to.

By: Shirley nething

Shirley nething — Mon, 26 Oct 2026 20:08:20 +0000

Do I have too add lemon juice

By: Sue

Sue — Mon, 26 Oct 2026 16:13:15 +0000

I love your soup. I’ve made it many times changing the veggies adding chicken or turkey kielbasa or beans for protein. I was just wondering what you think of adding enchilada sauce to it for a little change up. I’m just not sure if the flavors will melt well. Thanks for the recipe and any input.

By: Gaye Schaul

Gaye Schaul — Sun, 25 Oct 2026 16:58:38 +0000

This recipe was a keeper for me. I used a shallot rather than onion. I used one green zucchini and 10oz of butternut squash cubed. I used 1 teaspoon of iodized salt and no fresh lemon. I loved it!

By: Cookie and Kate

Cookie and Kate — Sat, 24 Oct 2026 17:16:03 +0000

In reply to Frances C Robinson. Hi Frances, your original comment did not say it could be reheated once, but implied it could not be reheated at all. If you only reheat the servings you plan to eat each time, that is only reheating once, and is safe as long as you have cooled and stored your food properly.

By: Frances C Robinson

Frances C Robinson — Sat, 24 Oct 2026 16:43:14 +0000

In reply to Cookie and Kate. You're wrong. You can reheat spinach once. (I'm not sure about other greens but then I don't eat them either, except in smoothies.) Do your research.