This is indeed a fantastic recipe. I took another reviewer's advice and used half white sugar, half brown sugar, and I think it came out nicely. I will definitely be using this recipe agian and again! Cheers!

Reviewed On: Sep. 17, 2006

I made this for our dinner tonight, complete with cornbread. I found that, to my taste, the soup was rather bland, so I added a bit of sea salt, and used more garlic salt. I used only one can of beans, and added asparagus. Someone else said it before, but I'll say it again: you can add virtually any vegetableto this soup, or substitute nearly anything, and it seems fine. When I repeat this recipe, I think I'll omit the stewed tomatoes, as it does seem a bit Tomato Empowered. Also, I noticed that my peas virtually disintigrate: I will experiment with frozen peas/corn next time, for both consistency and flavor (canned veggies just don't do it for me! Of course, if I'm making this during the summer, I'll use fresh., and don't know why I didn't use fresh in the first place, to be honest...) This is a lovely recipe to use up leftover veggetables in one's fridgedaire...

Reviewed On: Jan. 28, 2006

This was an easy, tasty dinner, paired with butternut squash. I made it exactly according to recipe, and it came out so well---will definitely make this a staple in my repitoire...

Reviewed On: Sep. 28, 2005