Reviewed: Oct. 13, 2009

My husband (who is difficult to impress when it comes to cooking) said this was one of the best dishes I've ever made, so it's prompted me to write my very first review. I made a bunch of small modifications: - threw in a good handful of fresh thyme (3 whole sprigs and the leaves off of about another 4-5 springs) - used fresh parsley - used a can of white beans and a can of white kidney beans. I left a little of the juice in the kidney bean can and all the juice in the white bean can - added a can of hominy (no juice) - cut down on the chicken broth to 2 cans (4 cups) since I had the bean juice - used 8 large grape/very small roma tomatoes - added juice from 1/2 lemon at the end It was so flavorful, had lots of healthy veggies and just the right amount of broth! Perfect for a cold evening. Will definitely make again!

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Martine

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Reviewed: Oct. 12, 2009

This soup was great on a cold day! We added sausage, I think next time we will add some pasta too. Great recipe

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Colleen

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Reviewed: Apr. 26, 2009

We really enjoyed this soup. I followed some of the other suggestions, added spinach and some potatoes. I also did not add half of the soup to the food processor, I just left it all un-processed. Also added were some butter beans and white kidney beans. Very tasty.

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ipss

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 9, 2009

Nummy soup! I loved the extra flavor that the corn brought a nice extra flavor. I followed the recipe exactly and I'm glad I did.

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novicecook

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Reviewed: Jan. 31, 2009

Great start, though I admit I modified this recipe so much I might as well call it my own now. I sauted 1/2 a white onion, garlic cloves and a tsp of basil in the olive oil. Then added 2 carrots chopped (no corn), then 2 cans of beans, 1 14.5 oz can of no salt diced tomatoes, 4 c of chicken broth and some other spice blends I thought sounded good. Simmered for an hour, pureed and yum! Healthy and easy. Great with grilled cheese

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Alyssa

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Came out wonderful. Better the second day. I didn't have fresh tomatoes so I used a can of crushed tomatoes instead. Also omitted the corn, two cans of beans not really drained, and added zucchini. Didn't blend but still came out thick. Served with salad and fresh bread with butter. Will make this again!

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MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Jan. 14, 2009

I love this recipe--I make it all the time and freeze the extra. It's a perfect lunch with a slice of good toast. I use veggie stock instead of chicken, making it vegetarian, and frozen corn instead of canned (which I think is healthier). I also sometimes used canned diced tomatoes if I don't have fresh, and I never have savory, so I use whatever herbs I have on hand--usually thyme, sage, and/or oregano. This is very tasty and satisfying, and also low calorie and healthful.

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Ellie

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 26, 2008

Meh. Don't add corn or carrots if you're someone who likes the flavor of white beans. They distract. Maybe I'm a white bean purist. I like my white bean soup beany and this was not it. I'll not make it again.

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lindsey b.

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Reviewed: Nov. 13, 2008

this soup was so good! My husband makes me make it all the time, and we have leftovers for days cause I make a little more than the recipie calls for.

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laura tribble

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Reviewed: Sep. 27, 2008

Nice hearty soup. As others suggested, I used 2 carrots and 2 cans of beans. I used italian seasoning instead of thyme/savory/parsley and 4 cups homemade chicken broth with 2 cups water. It was bland as written, but after adding salt, black pepper, cumin, and paprika, it turned out good. I also added a handful of wheat rotini towards the end to make it a little heartier.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jan. 19, 2008

This recipe was very flexible, allowing me to adapt it to what I had on hand: oil/butter, frozen diced peas and carrot, ham, garlic, chicken broth, white beans, orzo pasta, frozen whole tomatoes from our summer garden, thyme, and parsley. I added a little bit more butter for seasoning and it was awesome!

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Dec. 12, 2007

This soup is AWESOME. We threw in a handful of barley and a little extra garlic (garlic lovers) but aside from that, it will remain in our family recipes forever and ever. It is so healthy and so, so delicious. Make it at Christmas!

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PENTEX

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Reviewed: Dec. 10, 2007

I really LOVED this soup but also made a few changes and followed what a few others have done. Used 3 1/2 cups chicken broth, 1 1/2 cps fresh spinach, 2 carrots, used canned whole peeled tomatoes and quartered them, definitely needs 2 cans of white beans. I also used 5 strips of morning star bacon (vegetarian bacon) which really gave it the bacon flavor but still healthy without the grease. I also used hand electric blender only because we were very impatient and didn't want to wait for soup. It turned out absolutely perfect and I think I may puree the rest tomorrow to see how that does. (My daughter loves it that way) Easy, tasty and healthy!

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Souplover

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Reviewed: Dec. 9, 2007

This recipe was wonderful. I did make a few changes. I used a can of seasoned tomatoes, 2 cans of vegetarian broth, 2 cans of white beans, and 4 small cut up red potatoes. After it cooked and I blended half of the soup, I heated it up and added fresh spinach until it wilted. The flavor and consistency was perfect and I will definitely make again.

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Treebs

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Reviewed: Oct. 30, 2007

I only gave this a 4, because I changed it to suit our tastes the second time around. Changes: 2 carrots, 1/2 tsp. savory, 4 c. chicken broth and 2 cans white beans. Also good with zuchinni added.

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lusciouslisa119

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Reviewed: Jul. 20, 2007

on real cold winter days I'd probably add some bacon with the garlic and onions in the beginning.

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mangowww

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Reviewed: Mar. 20, 2007

I made a few changes in the recipe since my wife is not a garlic lover. Since chicken stock comes 4 cips to the container, I used 4 cups of stock, 1/2 half an onion. I also added an additional can of beans. ( for additional bean taste) and added kale ( just because I had some) instead of savory. and I dropped the corn. This made an excellent soup. I used a hand blender to blend some of the beans and it came out just the right consistency. This is definitely a top drawer add on to any meal. Very easy to make and very healthy eating. I highly recommend.

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Trainguy

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Reviewed: Jan. 9, 2007

Tasty but it was too watery. Next time I would only blend 1/4 of the soup instead of half. I added a bunch of torn up wheat bread to my bowl to make it thicker. Otherwise pretty tasty.

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meeyow

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2006

Really Good! I took the suggestions of others and used vegitable broth, added more beans (and I mixed it up, northern beans, white kidney and garbanzo beans), potatoes, spinach and extra garlic. Very good!

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TIFFANYMOWRY

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Reviewed: Jan. 4, 2006

I just prepared this soup and it was a real hit! I made the following adjustments: I added 2 chopped red potatoes as well as a can of chopped spinach, as suggested by previous reviewers. I also added a few shallots to the onion and garlic mixture. Additionally, I substituted veggie broth (I am a vegetarian). My husband and I found the flavor and consistency to be excellent. He asked me specifically to add this to my 'rotation.' Plus- it's great for those of us with the infamous "I will lose weight" New Year's resolution. Try it with a crusty multigrain bread- DELICIOUS!

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