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Reviewed: Jun. 18, 2008

I tried to adapt this using dried beans and it didn't exactly turn out like I wanted. I should have not only soaked the beans but cooked them also before starting this recipe. Other than being a bit "al dente" (not how bean soup should be, really) it was pretty good. I'll give this recipe another shot. I'm sure it will turn out better next time.

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sandybird

	Cooking Level: Intermediate Living In: Orlando, Florida, USA
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Reviewed: May 26, 2008

Very good. I substituted chili beans for the garbanzos (didn't have any) and omitted the zucchini (didn't have any). It still turned out great!

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Greg073

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Warrensburg, Missouri, USA
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Reviewed: Apr. 18, 2008

This was one of the most delicious meals I have ever had. I scarfed it down and so did my stepdad (who HATES vegetables). Perfectly spiced...absolutely scrumptious. The only thing I changed was I used a 32 ounce carton of chicken broth instead of water and bouillon granules. As soon as this pot of soup is gone - which should be soon - I'm going to make it again. Thanks!

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Tapring

	Cooking Level: Intermediate
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Reviewed: Apr. 9, 2008

Excellent and perfect for a South Beacher. I modified this for my slow cooker and it turned out great. I used 3 cups chicken broth, omitted the green peppers (hubby does not like them), reduced the amount of chili powder, salt and pepper, didn't use the bay leaves, and used 1 full pound of sausage. I mixed everything but the zucchini into the slow cooker and set it to low for 8 hours (but 6 would have done). I then added the zucchini and cooked it for another hour. Perfectly tasty.

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Reviewer:

yippee5


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Reviewed: Mar. 22, 2008

Wow! This was a wonderful soup. I used a can of Mexican style chili beans for additional flavor and thickness, and it turned out beautifully. Hubby raved over it, and this is certainly a keeper!

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Reviewer:

Shannon S

	Cooking Level: Expert Home Town: Hubbard, Ohio, USA Living In: Chantilly, Virginia, USA
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Reviewed: Jan. 9, 2008

Very easy and very tasty dinner. My whole family loved this. I chopped the veggies early in the day and then putting the soup together in the late afternoon was a snap. Love this on a cold winter night.

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Cookin fool


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Reviewed: Dec. 14, 2007

I used this recipe in a bread bowl. Everyone liked that as a nice touch. It sucked in all the juices in the bread. Delishious!! I only could not find the northern beans but I added in beacon in the recipie I never had anything like this:)

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Reviewer:

Jenni


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Reviewed: Dec. 3, 2007

I would recommend this soup to anyone, but especially for those experiencing a cold and miserable winter day. This soup was flavorful, healthy, and makes lots of leftovers that taste even better re-heated the next day. I made a few modifications: I used Jennie-O turkey sausage, and doubled the amount of sausage. I used a yellow squash instead of a zucchini. And, I added some extra seasonings (extra chili powder, minced and powdered garlic, some oregano, and a little bit of cayenne pepper). I will be making this again and again, especially during cold weather. Thanks for the recipe!

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Reviewer:

zekele

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Chicago, Illinois, USA
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Reviewed: Feb. 2, 2007

I browned all veggies in olive oil before adding them, and also the kielbasa with the onions and garlic. I added a little red wine. This was a huge success! thanks!

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Reviewer:

Beverley

	Cooking Level: Expert Living In: Milwaukee, Wisconsin, USA
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Reviewed: Dec. 28, 2006

O.K., my family really liked this soup. I thought it was fine but they had seconds of it- totally unusual! I did use black beans instead of the garbonzo--just cuz I didn't have the garbonzo on hand-I also added garlic cuz I do that to everything & I cooked my polish sausage first with onion and garlic and then put the broth in to pick up the flavor on the bottom of the pan from browning the sausage. They have so much flavor - why not use it? Fast & quick meal.

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Reviewer:

JANER60


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Reviewed: Nov. 27, 2006

This was a great soup. I made very few changes. Basically I just upped the water by a cup and I added the appropriate amount of boullion for each cup of water (per package instructions....ie 1 cube for each cup of water) I kept everything else the same. My husband raved about the flavor of the broth. My 4 year old son usually drinks the broth and picks the meat out of the soup and leaves the rest. With this soup he ate the whole bowl. This is definitely a keeper--a quick, easy and tasty meal to have anytime. Especially on a chilly fall evening.

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Reviewer:

stephanie

	Cooking Level: Intermediate Home Town: Albany, New York, USA Living In: Ravena, New York, USA
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Reviewed: Nov. 24, 2006

This was easy. It tasted okay. Not sure if I would make it again.

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Reviewer:

Lisa


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Reviewed: Nov. 15, 2006

Fantastic soup. However, I did not use the chickpeas and doubled the water and boullion. I also didn't add the salt. Everyone I had try the soup loved it!

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Reviewer:

BourbonMan


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