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Reviewed: Jan. 12, 2008

Wow, this was great! I followed the recipe with two changes. I 1 cup of instant brown rice, adding it for the second 10 minutes of the 20 minute simmer, and I added some old bay seasoning to add a little more depth of flavor, even celery salt instead of plain salt will add a little more flavor. We love this and I will definitely make it again!

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Reviewer:

HEBH

	Cooking Level: Expert Home Town: San Francisco, California, USA
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Reviewed: Jan. 8, 2008

Great Recipe...even better the next day. I added a little ham base, because I didn't have any bacon on hand. It added the smokey flavor without much fat.

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Reviewer:

4hickgirls


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Reviewed: Dec. 28, 2007

This soup was sooo good! I left out the bacon and carrots. I put in extra ham. My 3 kids and my husband devoured this soup! My husband wants to make it again today! Thank you!

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Jill B.


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Reviewed: Oct. 1, 2007

This is excellent! Very easy to make. I did add a bit more chicken broth as I might have added a bit more of the veggies in it. My husband, who took one look and said "Yuck" ate three bowls of it and is even going to recommend it to the Italian Restaurant he manages!! We will definitely be serving this often thru the fall and winter.

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Kellie M

	Cooking Level: Expert
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Reviewed: Aug. 6, 2007

I'm always on the lookout for low-fat, high fiber recipes so I was excited to try out this soup. I was not disappointed! I made a couple changes. I omitted the bacon - I am watching my cholesterol so decided to skip the fried meat. I couldn't find cranberry beans anywhere, even after making a trip to a health food store and searching high and low. I substituted for those with an extra can of white beans. In sum, the soup was delicious and I will be making it again.

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Reviewer:

Erica

	Cooking Level: Intermediate
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Reviewed: Feb. 14, 2007

This soup is really good-a meal in itself! The one thing I would change would be to add instant brown rice during the last few minutes of cooking, as brown rice takes so much longer to cook.

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Reviewer:

GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Feb. 14, 2007

Mmmmmmmmmm! Very good! I made this last night and just got done eating some more of it for lunch. This was easy to make and tastes awesome. I was suprised by how few spices go into this soup, but it's still very full of flavor, any more spices would have been over kill I think. I made this according to the directions and it was great. The only change I made was in the beans, I just bought two cans of white beans, because i couldnt find the ones this called for, but it was still great. Next time I may add some mushrooms or sausage. This recipe is very easy to customize. Thanks for posting this! I'll make it again for sure!

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KatieTrys2Cook

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Charleston, South Carolina, USA
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Reviewed: Jan. 8, 2007

This soup was so savory and delicious. My children and husband loved it! I used 'Roman' beans (which are the same as 'Cranberry'), and found them in the ethnic section of the supermarket. I also used 1 1/2 cups of chopped prosciutto, and regular brown rice. This recipe is a 'keeper'!

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Reviewer:

Pamela S.

	Cooking Level: Expert
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Reviewed: Oct. 7, 2004

This is a really good soup and it even got better the longer that it sat. I used diced prosciutto and Great Northern beans because I had no idea what cranberry beans were. Also used instant brown rice (preparing according to the box directions) and it turned out great. Went well with a Berenger Zinfindal.

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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: May 20, 2004

I used orzos instead of rice, delicious!

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KACEY01

	Cooking Level: Professional Home Town: Paramus, New Jersey, USA Living In: Wallkill, New York, USA
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