I am giving this recipe 5 stars because I liked how I made it. My husband has a gluten and lactose intolerance and so I left out the flour and cream. For the liquid I only used chicken broth. This soup was delicious! My kids even went back for another bowl.

This had too much vinegar for my taste. I ended up adding 5 Tbsp instead of 8 Tbsp and that was more than plenty. There was also too much water in the rice. Next time I will try a 1:1 ratio of rice to water.

This was really good! Nobody could tell that it had veggies pureed in the sauce. It tasted and felt like spaghetti sauce. The color was a little orange instead of the usual red. The veggies are approximate, feel free add what you can. Zucchini was in the original recipe. I didn't have any, so I didn't add it.

This was wonderful! I have been looking for a vegetarian tomato sauce so I made this a little differently than what the instructions said. I roughly cut up the veggies and thoroughly pureed them. Combined everything and simmered for about 1 1/2 hours until it was the thickness of spaghetti sauce. I didn't add zucchini (because I didn't have any) and I left out the sugar. I added about 2 cups fresh grape tomatoes (pureed them too), 1 tsp basil, 1 tsp oregano, 1 tsp Italian seasonings, and two cans (11.5 oz) of V8 tomato juice (because I didn't have any tomato sauce). This tasted tomatoey enough and nobody could tell I had added any extra veggies. YUM!

This was delicious! To thicken the soup I used 1 1/2 tsp of ultra gel instead of cornstarch.

The tomatoes and quinoa were too strong. Next time add less tomatoes and quinoa and add a combination of ground pecans, almonds and cashews.

I had a bunch of fingerling potatoes that I needed to use. I cut them into 1/2" to 3/4" pieces, baked them at 450 degrees F for 30 minutes (covered with aluminum foil). They turned out perfectly done! Not one potato was undercooked. This recipe does have quite a bit of oil. The potatoes did not stick to the pan at all, which was nice. I might add a tablespoon less next time but then again these were perfect so I might not. I also used 1 1/2 tsp rosemary, 1 1/2 tsp basil, 1 tsp salt and no pepper. The seasonings were great!

While this was really good, there were some things I would change. I like a more chunky soup so I only used one cup of broth instead of four. I also blended up one can of black beans instead of two. The cumin and chili powder were a little overpowering so I added a few sprigs of fresh cilantro and 2 Tbsp canned green chilies.

This was okay. I would like to make this again when I am not rushed. The parsnips needed to be mashed up more.

This tasted absolutely delicious! The slightly sweet flavor of the sweet potatoes coupled with the tomatoes and seasonings were wonderful. I halved the recipe because my family of four doesn't eat much. I used 1/3 of a large onion, 1 stalk celery, 15 oz can diced tomatoes, 2 1/2 cups water, 2 bouillon cubes, 1 large sweet potato, 2 1/2 tsp Italian seasoning, 1 tsp salt, no carrots and no green beans, 1/2 tsp granulated garlic and 1 small zucchini.

My husband really liked this. I omitted the celery because I didn't have any.

This bread was easy to make. Before I made it I thought that 1 tsp of salt was a lot for only 2 cups of flour... I was right. It was rather salty. Next time I will make it with 3/4 or 1/2 tsp salt. The salty flavor made it perfect for honey though. I only let the bread rise once because I was in a hurry to get dinner on the table and it turned out fine.

The recipe does not say whether to drain the corn or not, so I went ahead and added the corn and its liquid. This was pretty good. Simple but good.

My family liked this, but I didn't.

These tasted great. I did need to add more water before I cooked them.

My munchkins and I liked these. Tasted great with syrup or jam.

This was great. I have been looking for a split pea soup without bacon or ham hock.

This is best as a side dish. It tasted great though. I didn't check how many servings it made and so we ended up with a lot of extra salad.

This tasted great. I didn't have time to drain the zucchini so I added a little more cornbread mix. This only needed to be baked for about 45 minutes.

This bread was really good! My family of four ate almost the whole loaf during dinner. I will definitely make it again.