Very good! This is good summer vegetable blend that's makes a better than typical side dish. Will definitely be making this again. To cut down on some of the work, we used a bag of fresh carrot chips (sliced like potato chips with ridges) instead of peeling and slicing the long, whole carrots.

Reviewed On: Jul. 8, 2009

Great recipe! I took a note from others and doubled the recipe. I used regular Polska Kielbasa and Bush's red beans (drain AND rinse to remove sodium and the thick juice its in) instead of kidney beans. I added much more garlic, used Del Monte basil, oregano and garlic diced tomatoes (still added the oregano the recipe called for), added generous sprinkles of Emeril's Bayou Blast creole seasoning, but only a little at a time to prevent over salting (did not use individual salt and pepper since these are already in the seasoning), and only used half a green pepper although I doubled the recipe because I'm not a big fan of them; I may even it completely next time. Also, some complained that the juice was runny but if you allow the everything to simmer (I even put a lid on for about 15 minutes unlike what the recipe says), the beans will thicken the juice. After everything was in the pan, I believe I allowed this to simmer for at least 35 to 40 minutes since I doubled the recipe but honestly, I was just looking for the juices to thicken and they did. I had my heat on medium high then reduced it medium low once it achieved a low boil. Once I saw the thickness I wanted, I turned off the heat. This recipe will definitely be in regular rotation for dinner meals. We loved it and most of all, it's quick! I was never willing to try red beans and rice because it didn't look appetizing but I figured I'd try this since some reviewers said that their young children liked it.

Reviewed On: Apr. 7, 2009

The best soup ever! My family raved about it! I made this today, tripling the recipe, but used my own chicken broth (along with canned vegetable broth) from the whole chicken I boiled and deboned yesterday (I even cut up my veggies yesterday as well to cut down on kitchen time today). I also added chopped garlic and cream of chicken soup (not really for creaminess but for flavor and salt so I didn't need to sprinkle in much salt at all) but otherwise followed the recipe exactly. Oh, I also sauteed all the veggies and garlic together, not just the celery and onion. I will definitely be making this again and will one day try using all store bought broth when I don't have time to make my own. This is definitely a good starter for people like me who have never made chicken noodle soup.

Reviewed On: Apr. 1, 2009