Reviewed: Oct. 2, 2006

I'm not sure why it was called spicy and it was actually pretty bland. It was OK after adding salt, pepper and some tabasco but there are plenty of similar soup recipes that are much better so I won't be making this one again.

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Elizabeth F

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Reviewed: Oct. 20, 2004

I'm sorry but why is this soup called spicy? There isn't anything in it that is spicy. Also, I found I had to cook it alot longer than 25 minutes over medium-high heat to get the carrots and potatoes to cook all the way through.

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Jenmonkeegirl

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Reviewed: Jan. 3, 2004

Effective and imaginative pairing of red wine and vegetable juice cocktail!!! Made up this recipe in my crock pot on New Year's Eve day, adding a 1/4 pound of Canadian bacon). Plugged in the crock pot when we returned from New Year's Eve celebration to allow for overnight cooking and had a marvelous, hardy soup for "noshing" during the football games! This soup is a keeper and one we'll return to many times in the coming months!

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AuntieJ

Cooking Level: Expert

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Reviewed: Feb. 25, 2003

Thank you Cathryn, for this good soup. It has a lovely earthy flavour that makes you just want to eat more and more! My Portuguese husband liked it a lot - I used Romano and kidney beans (because that's what I had in the cupboard) - I must try the great northern beans the next time I make it. Laura Pearsall.

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