Reviewer:

DECAR48

Reviewed: Nov. 12, 2011

good seasoning, but try less beans and use canned; then more barley and zucchini instead of red pepper

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1 user found this review helpful

Reviewer:

pachicagirl

Reviewed: Nov. 2, 2011

What a delicious low calorie soup! I had to use beef broth and dried parsley, but otherwise I didn't make any other changes. This will be in my regular rotation, thanks Stephanie.

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Jun. 14, 2011

I found this soup recipe boring. I added some beef to give it a little "umph', but it still was lacking in flavor. I have many other soup recipes, that are far better than this one. I won't be making it again.

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2 users found this review helpful

Reviewer:

Dianne

Reviewed: Dec. 6, 2010

Like this a lot though I omitted the tomatoes. Reminded me of my mum's vegetable soup.

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1 user found this review helpful

Reviewer:

CAITHNI

Reviewed: Nov. 15, 2010

Very good!! We added country ham, and used green peppers instead of red.

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6 users found this review helpful

Reviewer:

OBX Chef

Cooking Level: Expert

Reviewed: Oct. 24, 2010

This was a very easy soup to make. The main reason I only gave it 4 stars is because I think it needs a little more "oomph" in the seasonings. I took the suggestion of one reviewer and added paprika, but I also added some dried Italian seasoning and used more garlic. I also used freshly diced tomatoes, omitted the celery and used more carrots. Overall a great starter recipe and one I will keep.

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Reviewer:

RachOU

Reviewed: Feb. 23, 2010

Fabulous. I added a couple of spoonfuls of sour cream. This goes in my file.

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3 users found this review helpful

Reviewer:

zmrzlina

Reviewed: Feb. 19, 2010

This is a nice, mild soup that would taste great alongside some crunchy, french bread. I used 2 cups of dried great northern beans (soaked for 8 hours in cold water), subbed zucchini squash for red pepper and added a dash of paprika. I also used 8 cups of water with 4 chicken bouillon cubes for the broth. Next time I might add more barley and puree ~1/3 of the beans to give the soup more texture.

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3 users found this review helpful