Reviewed: May 24, 2012

I added a huge bunch of fresh mustard greens from our local CSA to this recipe and it was yummy! Used 4 baby walla walla onions instead of 2 mediums. Went seriously heavy on curry powder instead of chili powder. Put in salt as well as the pepper the recipe calls for. Used vegan "chicken" broth. Took almost an hour for the brown rice to soften though- not 15 minutes- so allow for that :)

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Reviewer:

Reviewed: May 1, 2012

This was good! Although it was not followed directly, I think it would have turned out better if I had. I put all ingredients in a slow cooker and it turned out to be a very hearty soup the family enjoyed. I used green peppers instead of red ones because of what was on hand. I it would of been a tad sweeter if I used the red ones. Thanks for sharing.

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Jessie D.

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

This was really tasty. I doubled the chili powder and added some red pepper flakes and some diced hot pepper, and then some cilantro and a squirt of lime juice in each bowl. I think next time I might add some peanuts.

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HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Apr. 3, 2012

I simply didn't like it. The flavors didn't meld and the canned tomato taste was too dominant. If you do make this I strongly recommend using less tomato. As others have noted, 15 minutes isn't enough to cook brown rice, so I added the rice at the same time as the broth (I used chicken broth).

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Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 3, 2012

I made this for my husband and children last night! Huge hit!! :) Even my 6 yr old asked for seconds!!

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jsell1606

Reviewed: Apr. 1, 2012

This soup was wonderful. As other commenters noted, it took a lot longer than 15 minutes to cook the brown rice... but using quick cook brown rice or white rice would solve this. Next time I plan to throw the brown rice in at the beginning. Overall, the flavor was wonderful, and it was incredibly hearty and filling. I made it vegetarian and my husband who isn't a big fan of vegetarian food loved it as well.

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emoly516

Reviewed: Mar. 18, 2012

My soup for the coming week. As usual, the recipe didn't escape tweaks. Doubled the called-for spices, added a quarter-teaspoon of cumin and a healthy pinch of cayenne. Substituted stewed tomatoes for the called-for crushed ('cause that's what I had; probably changed the flavor profile a bit) and cobbled together the chicken broth out of two cans and the drippings from supermarket rotisserie chickens. Looks to be a winner.

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HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 14, 2012

I just made this and it was absolutely delicious! I did double the chili powder and added about 1/2 tsp of cayenne to add bit more of a kick. The rice also takes a lot longer than 15 minutes to cook - closer to 40.

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Melly

Reviewed: Mar. 6, 2012

A great soup! I used a 14 oz can of tomatoes and 16 oz jar of salsa (instead of the 28 oz can of tomatoes) per another reviewer, and white rice instead of brown and creamy instead of crunchy peanut butter (because that's what I had on hand), but otherwise followed the recipe exactly. Delicious and filling. Added a touch of salt at the table. I agree that it would be great with some shredded chicken in there too. Will have to try that next.

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duckiewhomp

Reviewed: Mar. 3, 2012

I really enjoyed this soup! I added some crushed red pepper for a little spice. It was delicious and filling as is but I think you could add shredded chicken or a beef stew meat and it would also be good!

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