Reviewed: Jun. 1, 2011

I did not care for this at all. it was lacking in....something! the flavor was not good and I will not be making this again.

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Reviewer:

iloveshopping57

Reviewed: May 13, 2011

Threw everything I could find in there. Tasted a bit bland, but that is to be expected with not having any meat. Still a great healthy soup.

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Reviewer:

toot94

Reviewed: Apr. 3, 2011

Really tasty! I used leeks instead of onions and left out the carrots. I used organic free-range chicken broth, reduced sodium, and it ended up needing salt. But with a little extra salt it was just PERFECT.

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Reviewer:

CottrellSE

Reviewed: Mar. 2, 2011

You know a soup is good when you can even eat it cold! Fantastic!

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Reviewer:

20smom

Cooking Level: Intermediate

Living In: South Lyon, Michigan, USA

Reviewed: Jan. 12, 2011

i have made this twice, the first time I made it with kidney beans, black beans, and pinto beans. This time I only had kidney beans and I added celery because I was clearing out the fridge, I also used 2 Tb italian seasoning instead of the basil and oregano. To counter the celery and the extra garlic that I added in, I added in paprika, cumin, and curry to taste. came out great. Will make again, next time adding some tofu perhaps?

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Reviewer:

Sarah

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Reviewed: Dec. 7, 2010

If I based the rating of this recipe on the first day it was made I might have gone with 4 stars. It seems to be one of those recipes that is more delicious after it has been in the fridge a day or two. It also freezes well.

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Reviewer:

TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Nov. 8, 2010

This soup was easy to make and perfect for a fall day. We used chickpeas, pinto and light red kidney beans. A wonderful vegetarian dish. The more you eat it, the better it tastes.

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Reviewer:

Jazzy

Cooking Level: Intermediate

Living In: Stow, Ohio, USA

Reviewed: Jun. 10, 2010

I only had pinto and great northern beans but a very GOOD soup!!!

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Reviewer:

Stone Soup

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Apr. 5, 2010

Great soup as is! In my second cooking I added a few extra veggies to give it a little more body/crunch but really it's fantastic without any additions!

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