This soup is a wonderful collection of beans and vegetables simmered together in a chicken stock. Feel free to use any vegetables you have at hand. If you prefer, you can puree the soup. Enjoy with fresh crusty bread.
I love soups like this. I make a modified version of this by using water and adding 4-6 boulion cubes (half salted w/sea salt, half un). I let the soup cook its own stock. Also some tips: use a giant pot and cook this for two + hours to make a thick, hearty stew. Add some seasoning salt to flavor acordingly. Finally I make bisquick dumplings and cook them on top. It is an all evening affair - good for winter nights and a nice movie. + you will have leftovers for a week. - 05 Nov 2006 (Review from Allrecipes US | Canada)
This was great! I added a whole stick of butter and some extra parsley. Rather than dumping everything together, I started the pot with a little bit of broth, added the onions, and let that cook while I was chopping up other veggies. I went from fresh raw veggies to soft canned ones, adding to the pot as I chopped and increasing the amount of broth (just enough to cover everything and kept it boiling). So by the time I had added everything to the pot, the soup was practically done. I let it all cook for 10 mins to let the flavors combine. Wonderful. - 02 Dec 2012 (Review from Allrecipes US | Canada)
I liked this, and it's so versatile that you can use what ever veggies take your fancy. I made as is, and will make again with a couple of changes. I will cook the potatoes first, then when they are half done I will add the rest of the veggies for 10mins so they don't go too mushy. I would leave out the wax beans, use red bell pepper instead of green, and add more chickpeas and cauliflower. This is a delicious healthy soup, and will join my rotation - 15 Mar 2008 (Review from Allrecipes US | Canada)