Reviewed: Nov. 25, 2009

This is easy and delicious. It also does not take long to cook once you have the chopping done. My husband said he could smell the wonderful flavor from the garage.

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Grammycooks

Cooking Level: Intermediate

Living In: Leawood, Kansas, USA

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Reviewed: Nov. 21, 2009

Delicious, love the surprise flavor of sweet potato.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Nov. 19, 2009

Loved it. After we ate about half of it I added free range turkey sausage I had cooked up and it created a whole new soup. Quick and healthy recipe I will add to my recipe box.

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Rainy

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 15, 2009

Absolutely incredible. I'd have never thought to use sweet potatoes in a soup like this, but now I don't think i can cook them any other way. My only suggestion is that you keep the garlic powder and salt/pepper on hand throughout, as it started off a little bland and i found myself adding more seasoning every time i stirred it.

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adesalme2004

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Reviewed: Nov. 15, 2009

My family wasn't impressed. Sorry.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 10, 2009

Yum! Just made this for dinner... had to make a few substitutions. I didn't have celery, green beans, or Italian seasoning, stewed tomatoes. I had to improvise. I made my soup with sweet potatoes, onions, garlic, beans, carrots, shitake mushrooms, and some asian greens. I seasoned it with salt, pepper, and a few dashes of thyme. (I am a bit off on ingredients since I am living in Japan) But it turned out great! And I have tons left for lunch and dinner tomorrow.

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Tina

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Reviewed: Nov. 8, 2009

I thought this was okay. I enjoyed enough for a serving or two, but was less than excited to eat it for a couple more days (makes a HUGE batch). I added 1 can of garbanzos, which I didn;t think would make that much of a difference so I didn't sdjust the liquid. It turned out more like CHUNKY vegetable stew. I like veggies a lot, especially sweet potatoes, but if I make this again I might half the recipe so I am not stuck eating it for days. I would give it 3.5 stars if I could.

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alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Nov. 6, 2009

So yummy and hearty! I added kidney beans as well, just to add some protein. Even my picky eaters ate a good dinner, which means that this one is definitely going into the rotation at our house!

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tomiannie

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Reviewed: Nov. 4, 2009

This was amazing. I added lentils to mine though next time I will try canellini beans. I omitted the celery and only used 4 cups of vegetable broth. will definitely make again.

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brmcleod

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Reviewed: Nov. 4, 2009

Excellent! I followed another reviewer suggestion and added canelloni beans and whole wheat pasta. I also added 1 tsp. fresh chopped thyme and 1/4 tsp. red pepper flakes for a little kick. It was a huge hit in my house and a perfect fall recipe for a hearty and healthy dinner. Thanks!

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angiels02

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

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Reviewed: Nov. 4, 2009

My husband just loved it. It was easy and tasty. I don't usually eat soup at all but it was so good I had two bowls.

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moonlite203

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Reviewed: Nov. 3, 2009

Delicious! I used a little extra Italian Seasoning to get some extra flavor. I ate this for a whole week for lunches and dinners. loved it!

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Gina

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Reviewed: Nov. 3, 2009

Very good quick soup!

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LMnyc211

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Reviewed: Nov. 2, 2009

Only thing I did different was add a can of white kidney beans. Don't skimp on the seasoning or garlic. Great!!!!!

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AuntNellie

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

This recipe was fabulous! I used both tomato and chicken boullion powder to make my broth instead of using prepared broth. It did turn out a little sweet as another person mentioned but I liked it because it was something new and different.

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Faith

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Reviewed: Nov. 1, 2009

This is absolutely fantastic! Usually I find soups pretty bland until the day or two after I've made them, but not this one. Made exactly as directed other than adding a can of white kidney beans at the end and only because I wanted a little protein so it was more of a complete meal. The soup would have been just as good without them. I will be making this often.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

Very nice soup. It makes a ton, so although I'm taking half to a friend of mine who's sick, I'm glad I didn't make more than the one batch. I don't have celery, so I just left it out, but everything else was in my pantry and fridge so I went with it. I added one can of kidney beans for a bit of protein but left the rest the same. I served with Chedder Beer Triangles, and it went perfectly with them. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 1, 2009

Delicious! Enjoyed a big bowl after Trick or Treating with the kids. I did add a few things however. Can of white kidney beans and a can of corn. Served with crusty bread! Yummy!

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Mrs. Gudewich

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Reviewed: Oct. 30, 2009

Loved this. Did add lentils to it per another review. Quick and easy to make. Am going to try freezing some of the leftovers for a quick meal. Also used chiken broth because that is what I had on hand.

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