This was great! I made a very large batch, and it still didn't last as long as I expected simply because we couldn't keep out of it. I made a few alterations. First, I added a bit of extra chicken broth since I'm cooking at a high altitude and the additional liquid helps make up for evaporation. We didn't have onion powder in the house, so I used an extra half cup of finely diced onion. I also used only canned diced tomatoes instead of canned diced and canned whole, and I added a can of black beans for color and volume. I also used plain fat-free yogurt instead of sour cream and cut back significantly on the olive oil to keep the fat content down. The finished product turned out fantastic, and I'll definitely be making it again.

Reviewed On: Oct. 14, 2009

I made a few alterations based on my family's tastes and the limitations of my pantry. I needed some extra liquid because I live at a high altitude, so I chose chicken broth. I also added chopped celery, and I didn't have beans on hand so I used diced potatoes instead. Unfortunately, I had to use frozen zucchini and spinach because I didn't have access to any fresh stuff that was in nice condition. Overall, the soup turned out a bit bland, but that might have just been the fault of the added liquid, so I added some dried basil and oregano to perk it up a bit. It turned out pretty good. A nice basic soup, easy to make and easy to modify.

Reviewed On: Oct. 14, 2009

I decided to follow the recipe exactly (with the exception of using 8 eggs instead of 6 because my eggs were large, not jumbo), and I was pleased with the results. I used frozen hashbrowns. Next time I will add some mushrooms and peppers.

Reviewed On: Oct. 5, 2009