Winter Vegetable Soup

5 stars with some minor changes. Used 32oz of vegetable stock since I'm vegetarian and no pancetta. Used canned chopped tomatoes left in juice...the combination of the extra stock and juice helped keep it from becoming too thick. I also used precut and peeled butternut squash instead of the acorn to save time. I agree, definitely takes longer to cook than the recipe says...closer to an hour. Will make again but with more kale - it's a favorite in our house!

Very tasty and filling soup. I followed the advice of the other reviewers and reduced the cinnamon to 1/4 teaspoon, added 1 teaspoon red pepper flakes, used diced tomatoes (basil and rosemary), and added an extra can of chicken broth. I also found that the cooking time listed is way off; it took nearly 45 minutes of simmering for the potatoes to soften. Will definitely make again.

Delicious. As others suggested used diced tomatoes, quart of chicken broth, and precut butternut squash. Agree this needed a lot more time to for the squash and potatoes to cook.

Did anyone find that this actually cooked in the time specified in the recipe? I had to cook it 2-3 times longer to get the squash and potatoes cooked. Other than that, I agree with several of the reviewers. It is delicious--lots of flavor. But it is also a lot of prep work--chopping all the veggies. As others did, I used canned diced tomatoes--and just left them in the juice since others had said it was so thick. I didn't want to buy kale, so I threw in some baby spinach instead. It's probably just as good without it.

this is one of my favorite soups in the cooler months. I have several vegetarian friends so I will leave out the meat and use a vegetable based broth, for the meat lovers and have ham biscuits on the side with a nice salad to round it off. It's easy for a bigger crowd and works pretty well in the slow cooker.

Quite tasty, easy to prepare, and nicely filling when served with a crusty olive roll from Whole Foods. To the guy who gave this one star, without even trying it, because he saw beans in the recipe, why are you rating a dish you never even tried? I hate the folks who rate dishes on myrecipes without ever trying them. FWIW, I actually added more beans, and I prefer to use bacon in this over pancetta - cheaper, and IMO, more flavorful.

This soup was good... alot of steps to make though - I threw in a bunch of chopped kale and did not use the squash.. kale is so good in soups - it barely wilts at all so you know you are getting the max on nutrition - and you feel very healthy eating this! Would make again!

Simply delicious! I followed the recipe as stated. Very hearty soup. My entire family liked it. I will definitely make this again.

Delicious hearty soup. I used butternut squash instead of acorn and added smoked sausage and paprika. I will definitly be making this one again!

I'm a student and EXTREMELY pressed for time to cook healthy. I made this soup and froze it in individual portions that I could just grab out of the freezer and heat up. It turned out to be sweeter than I expected, but I love how it's packed with veggies and healthy protein. I also added more carrots and celery than the recipe calls for, and I used dried navy beans since they were cheaper than the canned. I let them quick soak while I chopped all the veggies.

A great winter soup! I loved the sweetness of the acorn squash, as well as the cinnamon - I would even recommend increasing the cinnamon to 1/2 teaspoon, if you enjoy the flavor as much as I do.

Perhaps the best cold weather soup I have tasted! Left out the pancetta so that the soup would be vegetarian and it worked very well. I have recommended this recipe to several friends.

This is a great recipe, but the prep time is rather lengthy due to chopping time. Used diced tomatoes instead of whole, more chicken broth and less cinnamon...as per former reviewers. The flavors are great. We will make this again.

Loved it. I made it for New Year's Day and threw in leftover beef from Christmas (instead of pancetta) as well as some roasted cauliflower that we hadn't finished. Needed an additional cup of water to keep it brothy. So good and a healthy way to start the new year!

Plenty of work chopping - but a yummy way to eat your veggies and very filling! One medium acorn squash yielded about 1 cup cubed. I substituted regular bacon and a bag of frozen mixed greens for the kale and added about a tsp of red pepper flakes, the juice from the tomatoes, and about 1 cup of additional stock. If you use the mixed greens, be sure to cook them (in the soup) as long the package recommends. Yielded about eight 2-cup servings.

This is a very flavorful, comforting, and hearty soup, that only improves with age. I found, as did other readers, that additional broth was needed to make it a soup rather than a stew. Prep took a little bit of time (the acorn squash is a bear to peel), but once done, the soup came together quickly. A great use for fall's bounty of vegetables!

LOVE, LOVE, LOVE! This soup! took the advice of other commentors, added a little extra stock, and a dash of red pepper flakes. AWESOME! I make it all the time!