Reviewed: Apr. 21, 2012

I sauteed' garlic in oil and then added my dried beans that I soaked over night in water, this GREATLY reduced the sodium content for all you "healthy" reviewers. I simmered until beans were very soft and then I ran my knife thru a large bunch of kale and sprinkled with parmesan cheese..simple and healthy

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Reviewer:

Lanie Pie

Home Town: Saratoga Springs, New York, USA

Reviewed: Sep. 14, 2010

I skipped the canned beans and used 1/2 cup each of dried beans that I had sitting around in opened packages: great northern, black, red kidney and pinto. I placed the beans with two quarts of water in a pressure cooker and cooked them for 40 minutes. While the beans were cooking, I sauted an onion and garlic for about 5 minutes, added 1 pound of fresh spinach and cooked for about 3 minutes and then added about 3 pounds of sliced tomatoes. I sauted this for about 3 minutes and then added vegetable broth and let simmer. When the beans finished, I drained them and rinsed thoroughly and added them to onion/spinach/tomato/broth mixture. I simmered everything for about 20 minutes and then served the soup. Everything came out great. The beans came out firm--not mushy. I will definitely serve this recipe again with the above changes. The original recipe author called this a stew. I served this as a soup.

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Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Apr. 14, 2010

This is a great, easy, fast, filling low-cal dinner. Since we are not vegetarians, I used chicken broth b/c it's what I had. Also, since there are only two of us, I used full cans of only the black, pinto and white beans, and cut other ingredients in half. Served with cornbread. I will make again.

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Reviewer:

Foxy

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Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

Reviewed: Jan. 19, 2010

Sorry, but this just wasn't very good at all. It was a complete waste of food. I will definetly not make again. It was missing alot of flavor.

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Reviewer:

lynnshamrock

Reviewed: Aug. 7, 2009

We thoroughly enjoyed this recipe. I sauteed an onion and some fresh garlic before proceeding with the rest of the recipe. I also added some sliced smoked sausage for my family of carnivores, doubled the great northern & pinto beans, and omitted the kidney beans (not a fan). Finally, we added lemon juice & Tabasco to our individual servings. This really kicked up the flavor & we had a fantastic meal!

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Reviewer:

DUBLIN

Reviewed: Jul. 31, 2009

This is really easy to make and so good for you too. When my son was just starting to eat solids, I would make this and put it through the food processor for him, he loved it!

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Reviewer:

gspolard

Reviewed: Oct. 16, 2008

I made a few changes....first I added onion and garlic. Used a leftover hambone in the stock and cook it for an hour before adding collard greens and beans....fantastic!!!!

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Reviewer:

TheHappyCook

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Morehead, Kentucky, USA

Reviewed: Apr. 19, 2008

As described, even if the beans are drained, it is way, way too salty - thus just three stars. However, if using dried beans, it would be really tasty! Overall, a great idea for a recipe if you get rid of the excessive sodium.

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Reviewer:

A&JsMama

Reviewed: Mar. 7, 2008

This recipe is great! I substituted chicken broth, left out the spinach, added diced tomato and sautee'd onion and celery the first time I made it. My family requested it again just days later. The second time we made it, we added lima beans and didn't drain any of the beans. I am sure we will try many variations and love them all.

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