Reviewed: Jan. 10, 2012

This soup takes me back to my childhood. I did not add the can of Northern beans. Not needed. I added more lima beans and blended the corn with the chicken stock before putting it in the soup.

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Reviewer:

mar211

Reviewed: Feb. 26, 2011

SO tasty. I added coriander in the beginning and fresh cilantro and a ton of basil toward the end. Yum!

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1 user found this review helpful

Reviewer:

chagermcdonald

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Reviewed: Jan. 31, 2011

Very nice stew! I have made this as-written, and again with the variation suggested in the reviews, and it just keeps getting better! My dad is Chilean so it is fun to make this for the family. Thanks!

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Reviewer:

phpdevguy

Cooking Level: Professional

Home Town: Summersville, Missouri, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 10, 2010

A good base recipe for a hearty stew. I used dried lima beans and omitted the canned great northern beans, and I suggest adding 2-4 diced tomatoes, 1/4 C dry white wine, and 1 clove garlic for a more authentic flavor.

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Reviewer:

Mama4

Reviewed: Nov. 16, 2009

I have never made beans without garlic, ginger or asafoetida. This recipe definitely needs some garlic.

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3 users found this review helpful

Reviewer:

VIVNIDHI

Reviewed: Aug. 20, 2009

Delicious, I only changed a few things, I used an heirloom squash variety very similar to butternut squash that I picked up at my local farmer's market and I used cannelini beans and pinto beans, veggie broth instead of chicken broth and I seasoned it with paprika and cumin in a 2 to 1 ratio. Delicious with a little bit of pepper for a kick. I will definitely make this again as it was very tasty and healthy. Even my boyfriend loved it and was asking me to make it again before we even finished eating the first batch! Wonderful sweet/spicy flavor with the added paprika and cumin. Thank you for this recipe!

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8 users found this review helpful