Used about twice the amount of spices called for -- but that's just because I hate to measure and "1/8" teaspoon? Who uses just 1/8 teaspoon of anything? Especially garlic! I did keep Cinnamon to a minimum though and that was right call -- any more and it would have been too much. TOTALLY forgot the tomato, which I am about to walk down and add. That will PROBABLY take this to a 5 -- as I just wolfed it down at a 4. I couldn't find mushroom broth at my supermarket, so used a no-salt vegetable stock. Add a bit of Greek Yogurt as a topping. Also -- I stirred in the parsley and cilantro to the steaming SERVING of soup, not the whole pot. I will do that with every serving to keep parsley and cilantro fresh -- not wilted and bitter. I would make this again -- easy and yummy and nice vegan option w/o the GY for friends who are vegans. Might even toss in some cubed zucchini next time for a little more green without changing flavor profile much.
brandismom1990 Posted: 02/06/13
ChefAmandaLynn Posted: 06/18/13
Doubled this and can't believe how quickly a soup like this came together. Super simple, made all this pantry staples, and with a little extra ground red pepper and salt, pretty yummy!
Uccella Posted: 04/26/13
Made this a few times already . First time put pinto beans and second use garbanzos. This dish is amazing! A must try