Vegan Black and White Bean Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 29, 2011
Thanks for this recipe! I made a few modifications. I substituted carrots for the celery, and added fresh spinach at the end for some extra nutrition and flavor. I also added smoky tempeh for enhanced protein, while still keeping it meatless. It was simple, delicious and fast to make. I'll definitely make this again!
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Reviewed: Apr. 16, 2011
I omitted the oil, and used wild onions for garnish instead of using the regular onion. This has good taste.
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Aug. 2, 2011
I'm not a Vegan, so I added ground turkey breast. Good flavors, also used less liquid so it was a bit heartier an stew-like.
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Living In: Wimbledon, Greater London, England, U.K.

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Reviewed: Nov. 27, 2011
I was very happy with this recipe, so simple and tasty! I am adding it to my repertoire.
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Reviewed: Dec. 13, 2011
I added maybe a table spoon of lime juice because I felt it couldn't hurt. Carrots would have been a nice idea too.
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Reviewed: Dec. 30, 2011
This was a great soup. I didn't use canned beans, so that added quite a bit of time, but we just like dried beans better. When finished, I did blend part of the bean mixture to change the final texture, and I was very happy with that.
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