The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 13, 2012
Soup was very good and filling. Changes I made...sauted onion,etc. in 1 tsp. olive oil, added 1 tsp. cumin, a little more water, a medium zucchini and a few handfuls of chopped kale. I wanted some more veggies in the soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 14, 2011
absolutely delicious! I've made it twice and these are the (delicious) changes I made: one cup chicken broth, 3 cups water; instead of canned tomatoes i used fresh tomatoes and a tablespoon of tomato paste; paprika and chili powder to taste
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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 3, 2011
Quite bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 17, 2011
This soup was a HUGE hit with my husband and young children! It had so much flavor and was quite filling. I believe this soup will become a staple on our menu.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 12, 2011
This soup did not disappoint. My family is requesting more. 5 stars +
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 21, 2011
An excellent recipe. I must adsmit that I used leek soup mix instead of plain vegetable, and butter instead of margarine. I also make a soup that is rather different but of similar ingredients and procedures. I get beef cubes, toss them in a little flour and salt and pepper, and roast them in the oven. This gives a fine flavor. Removing the meat I deglaze the pan and skim off excess fat. I then use the drippings to flavor the soup, use the butter in place of margarine, use Onion Soup mix instead of vegetable, and dice the roasted meat in small spoonsized pieces. I add rather more pepper, perhaps half black and half white, dice instead of slice the carrots and celery, omit the tomatoes, and add a sprig of rosemary and bayleaf tied together or in a sack of cheesecloth. I also use rather more of the celery, perhaps a cup and a half, finely chopped, and perhaps a whole cup of pearled barley. And a dash of ground coriander. A very satisdying. Very good too with leeks replacing the onions. Has a nice, strong beefy flavor (which is the rationale for roasting the meat first till browned).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 13, 2011
I added some frozen spinach for a little more color. very good ...I'll definitely make it again soon ...
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 12, 2011
I didn't have the veggie soup mix so I subbed chicked bouillon for it. I used 10 cups of water in total. Very tasty and extremely filling recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: May 27, 2010
I liked the flavour of this soup but no one else in my family would eat it because it was too thick and "gloppy".
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 23, 2010
This is auper recipe for "pre-diabetics" like me who are trying to adjust lifestyle .... lentils and barley have super low Glycemic index. I made the recipe...adding carrots very late (al dente), eliminating the cheese and adding one tsp of tumeric which gives it great color and adds a whole additional range of health benefits.
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