Reviewer:

Reviewed: Apr. 22, 2012

This soup was absolutely fantastic! Added a few more sticks of celery than written but kept it the sane otherwise. Made it in the slow cooker as it's my biggest pot. Stuck everything in and cooked on high for 5 hours. Will make this again and again!

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Reviewer:

ruby_cube

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

Reviewed: Apr. 15, 2012

A unique and delicious tasting soup! I used water and chicken bouillon instead of veg. broth since it is what I generally have on hand. Cut down to 3/4 cup of barley and omitted salt. (Tasted too salty to me - maybe due to the bouillon - and adding water easily fixed this without taking away from the flavors.) Seasonings are excellent and give this soup a serious punch of flavor. Very versitile and forgiving as any vegetable or bean would go nicely here.

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Reviewer:

snoogit

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Winthrop, Washington, USA

Reviewed: Apr. 10, 2012

I'd say this was pretty good. I just made this today but I didn't add the garbanzo beans or the tomatoes and I replaced the onions with shallots. It still came out really well. It's very hardy and I'd recommend this. Personally I believe it needs a little more salt and pepper though-- and I'm generally light on both.

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Reviewer:

Suru

Cooking Level: Beginning

Reviewed: Mar. 31, 2012

This is one of my favorite soups. I've been making this recipe for several years now and everybody loves it.

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Reviewer:

Boxcar Dave

Reviewed: Mar. 29, 2012

My family loved this recipe!! It was by far the most delicious vegetarian soup I have ever made! The only tip I followed from all the reviews I read was to put the zucchini in towards the end of cooking to keep a firm texture. Otherwise I wouldn't change a thing. We will be using this recipe as a staple in our house from now on! Thanks Beaker!!

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Reviewer:

Bibble

Reviewed: Mar. 27, 2012

I do love this recipe, but I've noticed a couple of reviewers mentioned serving it to vegetarian friends. Most worcestershire sauce is made from fermented anchovies, including Lea and Perrins, which is not vegetarian friendly! Just a word of caution, though, and it's easy enough to leave out.

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Reviewer:

QRKID

Reviewed: Mar. 26, 2012

The recipe came out as it should have, I'm just not a fan of the taste. I'm sure it's just me though, based on the other reviews. I think this would be much better as a chicken broth-based soup.

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