Original recipe yields 8 servings
Based on a 2,000 calorie diet
This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe, using 1/2 lb sliced mushrooms, 1/2 white onion, chopped and 4 cups of water. I ac...
This was really good the only thing I might do different next time is used canned beans rather than dry. It was like soup when I started but by the time the beans had cooked the liquid was almo...
this is a great recipe. I made one change to make it fat free. simmer onion and carrots in a small amount of water or vegetable broth this omits the oil.
My whole family loved this. The nine year old had two big servings, AND asked to take the leftovers to school for lunch the next day. I served it with fresh rosemary bread and a green salad.
To be perfectly honest, I found this to be a bit bland, even with the homemade mushroom stock. It's not that it wasn't good -- it just wasn't wonderful. Needs something to give it some interest.
This soup smelled fantastic and I liked the flavor but the beans weren't cooked enough for my taste. Next time I think I'll cook them for about an hour on the stove and then add them to the cro...
We loved the beans. We ate them as a stew the first time. I took the left overs which were a little thicker, and used them in a Tuscan style dish, where I layered first the beans, then cooked ...
Husband made this on a perfect winter day...Was very good..I did add sour cream and shredded cheese to my bowl.
This recipe makes a tasty, if subtle dish. My husband really liked it, but my son and I prefer stronger flavors. I will make this again, but as a side dish, not a vegetarian entree.