This slow cook recipe is easy to assemble and needs no attention while it cooks. The flavours blend nicely to give it a wholesome earthy flavour that is unbelievably vegetarian. Serve with garlic bread.
This recipe is definitely a keeper, although (as others said) there is too much pepper. I actually enjoy that much heat in many recipes, but in this recipe it dominates too much over the more subtle flavors. I will cut in half at least next time, and maybe a quarter for my toddlers' sake. A really neat thing about this recipe is that most of the ingredients are dry or easily replaced with dry ingredients, so it is easy to pre-mix on the weekend, store in a Ziploc bag on a shelf, and then throw in a crockpot with 2 quarts of water in the morning before work any day of the week - or even a month later, if you use an oxygen-reducing packet. I replaced broth with boullion and garlic with garlic powder. Button mushrooms were the only fresh ingredient we used, and I since found a way to order freeze-dried mushrooms - so next time I will be using entirely dry ingredients and then will "just add water". - 27 Nov 2007 (Review from Allrecipes USA and Canada)
Yum! I chopped up a whole onion instead of using flakes. Before putting everything into the crockpot, I sauteed the onion, 2 minced cloves of garlic, one grated carrot, and one minced jalapeno in some olive oil. Then I put that into the crockpot. I didn't have savory, so I just used italian seasoning in lieu of that and the basil. A keeper! - 15 Jul 2005 (Review from Allrecipes USA and Canada)
this is a great, healthy, low-fat recipe...i have made it several times. HOWEVER, i would recommend that you cut the amount of black pepper in the recipe in half (to 1 tsp) because otherwise, it has a lingering burn and your lips will be on fire by the end of a bowl!!! - 02 Apr 2006 (Review from Allrecipes USA and Canada)