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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 18, 2008
My finicky family loved this recipe. Yes, it is bland, so I too improvised. I used mushroom soup and added half a bag of frozen spinach. Also added a teaspoon of seasoned salt and about a cup of shredded, cheddar/monterey jack cheese. Great, easy recipe for personalizing to your family's preference. This one can take almost any variation!
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SouloftheSouth
Cooking Level: Intermediate
Home Town: Lafayette, Louisiana, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 13, 2008
This is an excellent way to get your veggies. Check out the nutritional information- it is hearty and healthy. I too used carrots instead of green pepper. I did not know how to use leeks, so I washed, trimmed and chopped three whole ones and it provided a nice texture to the broth.
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MELAOKSCPA
Living In: Carlisle, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2007
My family absolutely LOVED this soup. My 21 year old daughter (the most finicky among us, but an avid Brussel Sprouts lover) actually gave it a 12 star rating :). My tweaks: (1) used cooked and "de-boned" boned-in pork chops rather than boneless pork loin (what I had on hand); (2) used 2 white potatoes and 2 red potatoes, quartered but unskinned (again, what I had on hand); (3) exchanged 2 carrots for the green pepper (family preference); (4) included 1 yellow onion to the leeks and scallions (green onions); (5) added 1/4 tsp. Sage (family preference) to the herb mix; and (6) tossed 4 chicken boullion into the pot as it cooked. I also "garnished" each serving with a slice of American cheese and set out our Parmesan/Romano mix fo;r who might want. A TOTAL success: really great flavor; wonderful texture. Will make -- again and again.
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ManassasMa
Cooking Level: Intermediate
Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 26, 2006
This was a pretty good soup. I wanted to try it because my family loves veggies and this was a wonderful variety all in one bowl! I did find it to be a little plain tasting, but I added 4 tsp. of chicken boullion and made it a little more like broth instead of just the water, and it was great! The only other problem that I had was getting all those veggies to fit in the pot. It would not all fit, so I just added as much as I could cram in. My whole family liked it and I will make it again. Thanx!!
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mischiefsgirl
Photo by mischiefsgirl
Home Town: Paso Robles, California, USA
Living In: Atascadero, California, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 14, 2004
Very green, it was good at first, but it became tiresome for 2. I used lamb instead of pork, tasty. We ate all the vegetables out of it, it was somewhat bland. excellent soup for cleaning out the refrigerator.
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EROCK101
Cooking Level: Expert
Home Town: Ann Arbor, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 23, 2004
What a great recipe! If you like vegetables, this will taste good to you. It's so nourishing... we should be eating like this every night.
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CARMIK124
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Cooking Level: Expert
Home Town: Saint Louis, Missouri, USA
Living In: Pismo Beach, California, USA
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