Mmmmm...very hearty and healthy and EASY to make. Made as directed, using the green chile option and subbing a teaspoon of fresh grated ginger for the ground ginger (definitely recommended). I can't wait to make it again with black beans! My picky brother-in-law even liked it! He came up with the idea of topping it with crushed tortilla chips. It's also good with a small dollop of Tofutti brand vegan sour cream stirred in. This will definitely become a fall and winter favorite around here!
I substituted veggie broth with chicken broth, added small chunks of ham and celery and omitted the corn for personal preference. My husband and I thought the soup was delicious and filling. Great comfort food on a rainy, autumn day! Will definitely make again. Thanks for sharing.