Notes about Recipes in this book

• Four-bean & pumpkin chili

  • dinnermints on February 27, 2017

    Lovely flavor. I cooked 1 lb cranberry beans in my pressure cooker, and the amount of beans and pot liquor that generated was perfect for this recipe. I upped the squash from 3 cups to 5, added a few more cloves of garlic, used 1 tsp of salt, 2 T ancho chile powder & 1 T regular chile powder, and 1/8 tsp cayenne for my husband's sake. I also blended it a little bit to get a little thicker texture. With these changes, could easily be stretched to 9 servings. Per serving, used .25oz toasted pepita, 1/2 oz queso fresco, and then some cilantro & chopped onion.

• Roasted cauliflower & potato curry soup

  • katie_did on February 18, 2018

    This was really good but not filling at all.

• Brazilian black bean soup

  • Aggie92 on January 06, 2017

    If you like black bean soup, you have to try this! It is fantastic. As soon as I saw it in the magazine, I knew I had to make it. I only made a few small changes...chicken broth for vegetable broth and I did not purée part of the soup since I like my soups chunky. Besides, it was so thick already it really is more like a stew. Makes a huge amount too. I had to freeze half of it or the two of us would have been eating on it for at least 4 dinners.

  • Laura on February 20, 2019

    Like the previous reviewer, we really liked this soup. I had 2 cups of beef broth that needed to be used, so I made the soup with that and 2 cups of chicken broth. I also did not puree any part of the soup as it was already really thick, although there was still plenty of broth. I did not use the suggested toppings of cut up tomatoes and scallions. In future, I would probably top the soup with cilantro -- it would seem to be a natural accompaniment. I agree that the recipe makes a very large amount of soup. That's fine-- having good soup in the freezer for future meals is alright with me!

• Kielbasa & cabbage soup

  • Aggie92 on January 29, 2017

    I really wanted to love this soup, but as written it is just okay (and I used a fabulous kielbasa from a Polish deli). The broth is just bland and not very flavorful. If I were to make it again, I would double the smoked paprika and increase the caraway seeds by at least 50%. The soup tasted much better with a large spoonful of sauerkraut on top of the bowl. Maybe next time I would use half cabbage and half sauerkraut. It is a filling soup and has a lot of potential.

  • dinnermints on March 23, 2017

    I added more (double?) the kielbasa, more garlic, Yukon Gold instead of russet potatoes, more salt, and used both the fresh sauerkraut and sour cream for garnish. And for some of the broth, I used some flavorful broth from cooking garbanzo beans. With all of that - and some home-made rye croutons - the soup was quite delicious. Made 1.5 recipe and froze some.