By Bunny Erica on October 24, 2006
"Simple to make and really tasty veggie/vegan soup. Adjust the amount of chili and garlic to your own taste."
Serving Size: 1 (315 g)
Servings Per Recipe: 4
"Very simple and easy. I didn't have any chili so added ancho chilli powder. I took this to work and everyone loved it. Made for PAC Fall 2009"
"what a nice kick from the chili peppers! I baked this for about 45 minutes at 350 degrees Fahrenheit and then used 2 cans (or 4 cups) of stock. I used a potato masher since I didn't have a stick blender, but this recipe makes me want to invest in one soon! Thank you for sharing, made this for Fall PAC '09."