5 Reviews

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!

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JanuaryBride November 06, 2012

I used canned pinto beans and frozen squash to make this. Delicious and quick to make with those two modifications. Thanks WICC.

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Dreamer in Ontario March 15, 2013

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.

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COOKGIRl February 08, 2013

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!

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Kumquat the Cat's friend March 06, 2010

Simple, delicious, and divine. Made as directed. Thanks, Wish I Could Cook! Made for Veggie Recipe Swap.

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mersaydees February 28, 2010
Three Sisters Soup