Reviewed: Feb. 18, 2008

I doctored the recipe slightly, swapping green beans for the zucchini, adding mushrooms, and cooking for just over an hour....the soup turned out absolutely fantastic! I will definitely be making this again, thanks!

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Jenni K

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Reviewed: Feb. 8, 2008

This is a fantastic recipe! It's easy to prepare and very filling. My husband, who is a meat lover, didn't even notice his favorite ingredient was missing! I did use vegetable stock instead of broth, and I forgot the curry when I went shopping...still delicious! Thanks for the recipe...it's now in my permanent collection.

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chefwannab1

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Reviewed: Jan. 31, 2008

It was OK...just didn't love it and neither did my husband. Unfortunately, had a lot leftover! :-(

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SIMMOK

Cooking Level: Intermediate

Home Town: Biddeford, Maine, USA

Living In: Saco, Maine, USA

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Reviewed: Jan. 27, 2008

This was easy and very good. I used crushed tomatoes instead of chopped and vegetable boullion cubes because that's what I had on hand. My kids really liked it too.

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Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

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Reviewed: Jan. 24, 2008

I really liked this and have made it twice now. The second time, I added some mushrooms I had in the fridge. I also added an additional three cups of water/broth to thin it a bit. Next time I might saute the veggies before adding them to the pot to give it deeper flavor.

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Kim

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 22, 2008

This was really good-my dad doesn't like overwhelming tomato flavor, so that was good...not like minestrone (which, btw Jamie's Minestrone is the BEST)...I don't like Bay Leaves so I skipped that. Also omitted the Worc. sauce out of sheer laziness, but still thoroughly enjoyed. It's going into the repertoire. Thanks!

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Luv2Bake

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jan. 22, 2008

Really great soup recipe. I added left-over pot roast and it had a really nice flavor. Will def. make again!

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Robni

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Reviewed: Jan. 19, 2008

I made this in the crock pot on a snowy day (which doesn't happen a whole lot around here). I used my own chicken stock since I didn't have any vegetable stock and also had to substitute dried white (navy) beans since I didn't have any garbanzos, but other than that followed the recipe exactly. It was delicious and very hearty. I served with homemade rolls, and my 8-year-old son almost licked his soup mug clean. I did follow the advice of a few others and added the zucchini toward the end of the cooking time. Great meatless meal for a cold snowy day!

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StephanieInNc

Cooking Level: Intermediate

Living In: Gastonia, North Carolina, USA

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Reviewed: Jan. 19, 2008

I did not care for the flavor of the worcestier sauce. I felt that it overpowered the soup. I would not make this again.

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Lisa from NJ

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Reviewed: Jan. 18, 2008

I love this soup! It is very hearty. I sub cabbage for celery and have used both kidney beans and lentals instead of garbonzos. I also added a pinch more of all of the spices and used chicken broth as it was what I had on hand. I puree a portion for my 16 month old and he loves it, too. Great with buiscits.

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brookeoz

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Collaroy, New South Wales, Australia

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Reviewed: Jan. 13, 2008

Excellent soup. Must try!!!! Have made it twice in two weeks. I made few changes. First, I sauteed the carrots, onions and celery, then added other ingredients. Used half vegetable broth and half chicken broth. Also, used white beans in place of garbanzo beans.

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kathib

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Reviewed: Jan. 12, 2008

Fabulous Soup! I made this to cheer up some "nothing to do this weekend blues" and wow! The only thing I changed was it didn't need 90 minutes to simmer and I added 1 tsp of vegetable seasoning as an after thought. Thank you Beaker!

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 7, 2008

I followed the recipe exactly and it was sooo good!

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CARRIE6208

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 3, 2008

I followed the recipe exactly, and unlike others, I thought this was bland as written. I added another can of tomatoes and 1T of crushed red pepper flakes at the end and then it suited my taste much better (worth 4 stars this way). Also, I found that the barley was cooked after 1 hour of simmering, so I took the soup off the heat then so the veggies wouldn't get soggy. All in all, very good, warming, and easy! I love that you don't have to saute the veggies first. Next time I might throw in some shrimp or beef per other reviews.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jan. 2, 2008

We love this soup! Thanks for the recipe!

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JPSPIRO

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Reviewed: Jan. 2, 2008

I was looking for a good vegetarian soup for my family, and this one was a homerun. It has delicious flavor. I read many of the reviews, and made some of the modifications suggested: I sauteed the onion and celery in butter before adding, used 3/4 cup of barley and increased the broth by a can, and I used mostly Swanson chicken broth, but also used Swanson vegetable broth. This will be a winter staple in our house. Thank you so much for the recipe!

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HYSTREET

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Reviewed: Jan. 2, 2008

This soup is so good and easy to make. The touch of curry really gives it great flavor. The only change that I made was to substitute fresh green beans for the zucchini.

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Tina M.

Cooking Level: Intermediate

Home Town: Huntersville, North Carolina, USA

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Reviewed: Dec. 28, 2007

This recipe is great! I've made a few alterations, which makes it even tastier. I use chicken broth instead of vegetable, and I also make it a bit spicier by adding white pepper, red pepper flakes, and garlic salt. For vegetables, I use cannelloni beans instead of garbanzo and just also throw in a bag of mixed frozen veggies. I also add 2 bags of frozen shrimp for protein, and it’s delicious. Try it this way- you might like it!

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Lindsay

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Reviewed: Dec. 27, 2007

Enjoyed making and eating this soup. I increased the veggie broth to 3 quarts and substituted frozen green beans for the zucchini. It was better the next day and even better after that. Thanks for the recipe!

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