Excellent!! I did make a few changes, though I tried to stick to the recipe as written as much as possible. I omitted the zucchini, cannellini beans, bay leaves, vegetarian chicken flavor seasoning and cayenne pepper, since I had none of these. I added garbanzo beans, two stalks of celery sliced thin like the carrots, I drained every can except the tomatoes, and used only the tomato can and kidney bean can full of water. At first, it seemed to be too little water, but the veggies cooked down and was perfect. It was not at all salty, but I refrained from adding it to the pot so each person can add their own amount to taste. I liked garlic salt added to mine, and also an addition of parmesan cheese. I ate 2 bowls, and almost wish I wasn't too full to eat more! Can't wait to see how it is tomorrow reheated!

Reviewed On: Sep. 10, 2008

Yum! I used low-sodium soy sauce, and it was still a tad on the salty side, but the sugar helped cut the saltiness. I used boneless, skinless chicken breasts, marinated overnight, and baked (we don't own a grill). My picky husband says it's worth making again, so I'm sold!

Reviewed On: Aug. 11, 2008

This was so easy and simple. It was very flavorful, with each of the veggies blending while still maintaining their individual flavors. My only complaint was that this was a little heavy on the salt. Since I didn't add any, not even before browning the meat, I guess it was all from the soup mix. Still, it was tolerable and it didn't overpower the meat or vegetables too much. I was almost afraid to lift the meat out of the pot, it was practically falling apart it was so tender! I will make this again.

Reviewed On: Feb. 7, 2008