recipe reviews for:

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

“This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.”

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Reviewed: Jun. 8, 2011

Very tasty. I had escarole and chicken that I needed to use out of the refrigerator so I came across this recipe. I am giving this 5 stars because the broth in the soup is a very good blend of flavors. I had to make a few minor substitutions because of what I had on hand. I kept to the orginal intent of the soup and was very pleased. I will use this recipe often. My tyme and rosemary were not ground. The next time I will use my spice grinder so that I am not eating little "sticks".

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2 users found this review helpful

Reviewer:

normal

Cooking Level: Intermediate

Living In: Bowling Green, Ohio, USA

Reviewed: May 9, 2011

A very versatile and easy to follow recipe which yielded delicious results that all the family enjoyed. I omitted the escarole, which I did not have, and added some chopped mushrooms and yellow pepper. This meal is a great way of using up leftover vegetables from the fridge. The fact that it is a healthy, nutritious and low calorie meal is a bonus. I intend to make this again in the near future.

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2 users found this review helpful

Reviewer:

mahersbar

Reviewed: Oct. 21, 2010

My husband and I both enjoyed this healthy and delicious soup. Substitutions could easily be made for personal veggie preferences. I used fresh garlic and, perhaps because I used low sodium broth, I found that it needed some himalayan sea salt before serving.

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4 users found this review helpful

Reviewer:

cookin'mama

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 26, 2010

I wasn't sure if I should review this recipe, because I had to make some substitutions based on what I had on hand, but I decided that my substitutions didn't change the overall flavor of the dish. I used boneless skinless chicken breast instead of thighs, brown jasmine rice instead of wild rice, part of a pattypan squash instead of the zucchini, and spinach instead of escarole. I had bought some adzuki beans from the bulk section of my grocery store because I thought they were beautiful beans, so then I had to find a recipe to use them in. The flavor of this is incredible! I thought for sure I would need to add salt, but the herbs combined with the slight saltiness of the broth made the flavor perfect. I researched the nutritional value of adzuki beans and they're amazingly good for you! I'll definitely buy more and make this again on multiple occasions. Thank you for sharing!

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4 users found this review helpful

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Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

Reviewed: Dec. 16, 2009

This soup is delicious!! I made it per recipe, and it made LOTS of soup! With just the two of us we polished it off in 3 days. I plan on making this often. A lot of chopping, but well worth it! (especially because when I cook my hubby cleans) ;) A new favorite!

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5 users found this review helpful

Reviewer:

choppie

Cooking Level: Expert

Home Town: Clinton, Iowa, USA

Living In: Stockholm, Stockholms, Sweden

Reviewed: Mar. 11, 2009

This is a fabulous soup. I usually omit the zucchini because I never seem to have it on hand. The key elements to this soup are chicken stock, adzuki beans, sweet potato, escarole, and the spices. All other ingredients I've added or subbed, depending on what was in the fridge, and it's been delicious every time.

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9 users found this review helpful

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Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Feb. 21, 2009

I just didn't like this. I liked the adzuki beans which I was a first-timer with, but I had to keep adding water and the rice didn't turn out right. And I didn't like the escarole in it but normally I like escarole. I will not make this again.

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2 users found this review helpful

Reviewer:

ptaylor

Cooking Level: Expert

Home Town: Morehead City, North Carolina, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Jan. 29, 2009

I agree about sauteeing the onions and garlic in oil first. Then adding the chicken. I made the beans separately since I didn't want the chicken to dry out. Overall, it was a pretty tasty, hearty dish. But certainly not something I would make for guests or expect to be delicious.

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Reviewer:

Christine

Reviewed: Nov. 17, 2008

We all LOVED this one!! I used (dry) kidney beans in place of the adzuki...and I added them in toward the middle of cooking. Also, I used a box of Uncle Ben's wild rice which I cooked in the microwave then added toward the end of cooking. This was especially good the next day.

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10 users found this review helpful