YUM! What a great fall weather soup. Even hubby liked it a lot. I think this is restaurant worthy to be honest. . .something a little out of the ordinary, definitely appealing to just about any set of tastebuds I would think, vegan, and so fresh and fabulous. . .but simple at the same time. I am impressed and very happy I made this one. Thanks for posting! UPDATE: So I froze the leftovers and whipped them out the other day - totally freezes and thaws well! And my hubby ate it and said, "Man, this is really good....what is it?" Ummmm, LEFTOVERS :) And hubby is a total food critic, so this is a real compliment! ANOTHER update: I just made this again, halved the recipe, and threw in a precooked, diced baked potato (didn't add anything though so I probably won't do it next time). And again, hubby said, "This is good soup." so it's a keeper in our household!
I used canned pinto beans and frozen squash to make this. Delicious and quick to make with those two modifications. Thanks WICC.
Fresh sage from our garden replaced thyme (which we don't like.) I infused the sage with the onion, celery, carrots, etc. transferred to a crock pot and cooked on LOW for several hours. Used my roasted squash I prepared and froze back in the fall. Served with Skillet Bread and Arugula Pineapple Salad. Delicious meal! Made for Veg Tag/February.
Truly OUTSTANDING! I used canned beans, because I didn't plan ahead to use dried, otherwise no changes. My BF thought that adding vinegar would be nice, so I also added a few splashes (as did he) but no more. Didn't need it, was really quite great! Served with a veggie protein substitute instead of bread. Would make this again for sure! Thanks for a great meal!
Simple, delicious, and divine. Made as directed. Thanks, Wish I Could Cook! Made for Veggie Recipe Swap.