Reviewed: Nov. 22, 2009

This soup is EXCEPTIONAL!!! I used 2 cans of diced tomatoes and 3 cans of beans... even my son the 'picky' eater loves this soup, especially the 'green stuff!'

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kelley

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Reviewed: Nov. 17, 2009

This was a really wonderful, easy recipe. I did not have dried Italian seasoning or parsley on hand so I substituted Herbs de Provence (which is mostly a lot of thyme). It was an interesting flavor, but I think I'll just add dried basil and oregano next time. My boyfriend who is a big meat eater LOVED this soup and I will certainly make it again.

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ukicutie

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Reviewed: Nov. 16, 2009

We are not vegan or even vegetarian but I've read Eat to Live, Eat for Health, You on a Diet, The China Study, and Prevent and Reverse Heart Disease. They all recommend a vegan life style so I decided to give a few recipes a try. This was my first choice and a great one. Even my meat and potato loving husband liked the soup and heated and ate a bowl of the left overs for his lunch today before I got home. My only change was I added an 8 oz can of low sodium V-8 juice as I let it simmer too fast and too much of the liquid evaporated. That solved the problem and it was fantastic. Definitely a repeat.

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MARTHABC

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Reviewed: Nov. 9, 2009

DELICIOUS! I omitted the potatoes and garlic and added thyme.

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jessica retan

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Reviewed: Nov. 9, 2009

Very good and healthy soup! I used chicken broth and added a bay leave to it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Absolutely fantastic meal! My husband was tearing up!

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donna

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Reviewed: Nov. 5, 2009

When I read this recipe, I thought it would be lacking in flavor, but boy was I wrong. What a simple, cheap, and delicious soup! I absolutely loved it!

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Amber

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Reviewed: Nov. 2, 2009

This soup was very delicious! Very hearty and warm. I added a lot more parsley, Italian seasoning and used vegetable broth (I didn't have the bouillons). I will be making this again!

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evenparabola

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Reviewed: Nov. 2, 2009

Very tasty broth but the kale just didn't work for me.

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Jackie

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Reviewed: Nov. 1, 2009

A wonderful, healthy soup. I used extra garlic. Like others, I used 8 cups of low sodium vegetable broth and chunked up half a package of small waxy fingerling potatoes. I didn't drain the beans, and had no Italian seasoning, so simply added dried basil and oregano, plus fresh chopped parsley at the end. Excellent the day it's made, and gets better by the next. A keeper!

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Cookie

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 27, 2009

This is a wonderfully hearty dish that leaves tons of left overs for the week ahead. I swapped out the water and bullion for vegetable broth and it's delicious!

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Stephanie

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Reviewed: Oct. 26, 2009

This was the first soup I've ever made...and I'm 27. :D However, I'm a super picky fairly well-cultured girl and this soup definitely satisfied all of my going-out-to-eat requirements (what I usually do!). It is absolutely fantastic and looked gorgeous. I added at least 2 extra TBS of italian seasoning to the soup, like another reader suggested--it enhanced the broth so much. I will definitely make this again.

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bidatheraptor

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Reviewed: Oct. 25, 2009

This is the BEST soup- and I made it all Organic, too! So the very few changes I made were primarily with the bouillon- I went to my local co-op and found a brand of bouillon called "Better Than Bouillon" Organic Vegetable Base. It is a thick sauce to spoon as opposed to cubes- and since I had no Italian seasoning or parsley (my bad) I only used salt and pepper- and it was wonderful! I am sending this to my sister, Kay and know this will be a hit with her, too. Thanks so much.

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maryb

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Reviewed: Oct. 22, 2009

Used Chicken Broth,1/2 Of Parsley,2 Cloves Garlic.

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linaharvey

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Reviewed: Oct. 20, 2009

So many ingredients, so simple to make! It turned out beautiful and delicious. I substituted half cup of water and bouillon for some low sodium veggie broth. I also used low sodium bouillon. Delicious! Make sure you put it in the largest soup pot you've got! Mine was about overflowing!

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Elsie85

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Reviewed: Oct. 17, 2009

I made this soup for a quick dinner tonight served with buttermilk biscuits. It was really delicious! I didn't have any potatoes so I substituted pre chopped butternut squash from the supermarket. I diced the squash into small bite size cubes for quick cooking and it was delicious. I also served some homemade hot sauce on the side (I like it spicy but my BF does not). Great easy & healthy soup on a chilly autumn night!

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massageangel

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Reviewed: Oct. 17, 2009

I made this for dinner tonight and was surprised at how good it was.

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Celia

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Reviewed: Oct. 17, 2009

Delicious and super easy! I made a few changes based on what I had in the house. I used red kidney beans instead of white, and I used chicken stock. I used fresh tomato, and parsley. I also added chard and celery, and used a few kinds of potatoes. I belong to a CSA and this soup was a great way to use up a lot of the veggies I had. This soup is perfect with a hunk of crusty bread.

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sbadger

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Reviewed: Oct. 11, 2009

This was a great recipe and I will definitely make it again! I love that it makes so much as we now have food for a few more dinners. I changed a few things in the recipe. I substituted the water and vegetable bouillon for chicken stock and added turkey sausage. I didn't have diced tomatoes so I used two fresh tomatoes and I didn't have Italian seasoning so I just threw in some thyme, basil and oregano plus I used some frozen parsley as I didn't have the dry stuff.

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REBSLY

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Reviewed: Sep. 28, 2009

So Delicious and very simple ingredients. My husband and I loved it.

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nolacook

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Vegetarian Kale Soup

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