Reviewed: Sep. 18, 2009

With a few minor changes, this soup turned out AMAZING!!! It fed my hungry family of six, and everyone went back for seconds. I added two stalks of celery, and cooked the carrots, onion, and celery with some olive oil and garlic separately before adding it to the pot of stew. I then added about a teaspoon of basil and a bay leaf to give it more seasonings. I did not have enough cans of tomatoes in the pantry, so I only put in two cans of diced tomatoes and one can of tomato sauce. It turned out perfectly... any more than that and it would have been too much.

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Amber

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Reviewed: Nov. 11, 2007

Overall it is really good, tastes really healthy. I am a beginner cook and I felt like I ended up making a thick spaghetti sauce rather than a soup. hmmm.....

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brianna_egglestone

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Reviewed: Oct. 9, 2007

My sister-in-law made this soup for us thsi past weekend, and it was excellent! I don't normally like spice, but everything was so fresh, and the spice added so much flavor! I also don't like cooked tomatoes, but my husband gladly ate up the ones in my bowl! :) The zucchini and carrots tasted great with the chicken. She left out the creole seasoning because she doesn't have any, but there was already so much flavor so we couldn't tell the difference. And we didn't even add crackers! :)

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Tara

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 30, 2006

This was pretty good! I made a few changes, since I am only cooking for 2 people. I didn't use carrots, but I added chopped colorful bell peppers and celery. Instead of so many tomatoes, I used one 15 oz. can of undrained lentils and one can of diced toms. I think the overall cooktime should be longer for softer veggies. Hubby really liked it and added some shredded cheese to his bowl. Thanks!

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