Reviewed: Apr. 25, 2012

I made this soup a few months ago and now I crave it!!! The only change I made was using a yam instead of a sweet potato. This is one of my favorites from Allrecipes. Exquisite, delicious and wonderful!!!

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Reviewer:

Althea

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Redding, California, USA

Reviewed: Mar. 25, 2012

I didn't make any changes and it was great! We have somebody who doesn't like soup in the family and even he loved it! I was originally unsure about the ingredients but they work together surprisingly well. Very filling!

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Reviewer:

TunaSammy

Cooking Level: Beginning

Reviewed: Feb. 6, 2012

Fantastic base recipe. Here are the changes I made to make the soup more to my taste Omit Zucchini. Instead of Salsa, I use whole canned tomatoes and 2 seeded/diced scotch bonnet peppers. Instead of cooked white rice, I add 1/3 cup dry Cambodian red rice at the start and after simmering for 45 minutes, it will be cooked. I cut the sweet potato in alternative sized pieces, so the smallest will disintegrate into the soup base, while the larger pieces remain solid but soft after cooking. I frequently make double batches of this for lunches. Thank you for the recipe!

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Reviewer:

kitcho

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

This is a good soup, but the peanut butter overshadows all the other ingredients.

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Reviewer:

Magrat

Reviewed: Jan. 21, 2012

I LOVE this soup! I've made it three times since I found it a few weeks ago. I followed the recipe exactly with excellent results. I've even thrown in some cooked turkey breast and it was fantastic!!

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Reviewer:

STEPH09

Reviewed: Jan. 15, 2012

I omitted the zucchini. I "skinned" the garbanzo beans . It takes longer to make this way, but I like not having the translucent skins floating around in my soup.

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Reviewer:

RI convert

Cooking Level: Expert

Reviewed: Jan. 5, 2012

Liked this recipe very much. Followed it fairly closely but made a few small changes. Left out the rice (only because I didn't have any on hand) and pureed about a quarter of the sweet potates in the broth. This will definitely go into the regular rotation.

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Reviewer:

LZYCH

Reviewed: Dec. 30, 2011

Yum! This was great for several meals in a row, and it used up some extra salsa I had in the fridge.

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Reviewer:

cataloginglovely

Cooking Level: Expert

Home Town: Arvada, Colorado, USA

Reviewed: Dec. 28, 2011

Great soup! I can't wait to use this when I start my diet---it's like a fancy vegetable soup with so much more depth! I followed the recipe exactly except I used cannellini beans instead of garbanzo beans and hot picante' sauce ( instead of salsa) because that was all I had. Still delicious!

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Reviewer:

fierystar15

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Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Reviewed: Dec. 27, 2011

I was really skeptical when my boyfriend said he wanted to try this for a holiday dinner party. Salsa and peanut butter? Weird. But it was the hit of the party -- even one of our picky eaters (age 12) liked it. Everyone had seconds. We used brown rice and Green Mountain medium salsa.

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