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Reviewed: May 28, 2008

I have loved this soup for years, although I have made my own modifications (I switched to red kidney beans and blend 3/4 of them and I use more carrots and celery), but it is delicious (and a vegan's best friend).

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Valerie


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Reviewed: Dec. 1, 2007

A great recipe - I made this for my daughter who tends to prefer all white carbs. I increased the tomato paste and omitted the diced tomatoes only to appeal to my children's palate. I also increased the amount of herbs by about double. Everyone loved the soup.

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Beatrix


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Reviewed: Sep. 20, 2007

This was a great recipe! I often mess up recipes and this was foolproof. Not to mention it is cheap - carrots, celery, beans and spices I already have on hand? Count me in to eat this many more times. For the one reviewer who had to add bouillon cubes - I think if you didn't have good quality extra-virgin olive oil, this wouldn't taste as nourishing. But it is a nice, filling vegetable soup, and cooks faster than you would think.

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Reviewer:

elejones


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Reviewed: Sep. 14, 2007

3 stars for me = liked it. it was good - i did add a few bouillon cubes - it's just that i was kind of put off by the olive oil. I'm just not sure if i would make it again. My guests liked it but we all agreed that we've had a lot of soups in our lifetimes and we probably would eat this again but it's just not as good as other soups... i'm trying to be nice - can't you tell ;-)

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SugarKitty

	Cooking Level: Expert Home Town: Minden, Nevada, USA Living In: Eindhoven, Noord-Brabant, Netherlands
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Reviewed: Dec. 6, 2006

Followed the recipe exactly, and it came out perfectly. The first night I had it as a soup, which was good, but the second night I let it thicken on the stove a bit more and served it over rice, which was truly great. It makes a delicious, hearty comfort food.

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Alexis

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Sep. 18, 2006

Delicious. My daughter said this was the best soup I've made. I did have an issue with the amount of oil but went with it anyway and I will use the same amount when I make it again. Thanks.

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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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Reviewed: Feb. 23, 2006

Like another member, I was kind of freaked out on the amount of oil. I reduced it to 1/3 cup and it was still wonderful. It's nice to have this in my cookbook for when my vegetarian friends come to eat. I used the Progresso white kidney beans-yum! Thanks for this great recipe!

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BARKINGSEALE


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Reviewed: Nov. 11, 2005

I loved this recipe! It is great with french bread. I was a little concerned about all the oil but it tasted great!

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KRPINT

	Cooking Level: Intermediate Home Town: Ottawa, Ontario, Canada Living In: Coral Springs, Florida, USA
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Reviewed: Feb. 3, 2004

I love this stuff! All my favourite veggies, olive and spices. WOW! If it was a person I could marry this! :P The parents loved it, and I saved about half an hour using canned beans. I didn't have fresh parsley, though, so I used dried. Everyone: make this soup! it's a vegetarian/vegan's dream!

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Reviewer:

ENVISION


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Reviewed: Oct. 6, 2003

I thought this was delicious: to make it really fast, I used canned kidney beans and I thought it was just as good!

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Reviewer:

MKREILLYMD


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