Reviewed: Jan. 14, 2008

It's ok. I added 2 cloves of garlic and 1/2 tsp of dried dill for added flavor. To be honest, that didn't help much. It was terribly bland. I decided to put it over quinoa instead of rice. I don't think it made too much of a difference. If I make this again I will rethink the ingredients to make it more enjoyable.

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Reviewer:

SHERYLHAMMER

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: New York, New York, USA

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Reviewed: May 15, 2007

This recipe is easy, tasty, and healthy. I recommend adding at least two cloves of minced fresh garlic in order to give the soup a little more flavor.

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Reviewer:

HEATHER_D

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Reviewed: Oct. 5, 2006

This was pretty good, but not great. There's not much to it. Good for a light meal though, but not when you want flavor. I didn't use the seitan since I couldn't find any, but used kidney beans instead.

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Reviewer:

Kristen

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2005

Excellent! Prepared as directed and served over brown rice. The rice really adds to the flavor and texture. Could easily substitute soy crumbles for the seitan. I was concerned about the vegetable combination, but it was delightful. My husband and children agree. I will definitely make this again. Thanks for the recipe.

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