This was the perfect soup tonight to battle the cold and the wind. My family fell in love with the soup. I too went with the crushed tomatoes in place of the tomato juice and instead of red beans, I went with cannellini beans. I topped it off by having some warm, crusty bread and Parmigiano cheese to top off the soup at the table. Delicious!

Reviewed On: Feb. 12, 2012

This is the recipe to make if you are a true Eastern North Carolina person. The vinegar makes the BBQ, so no complaints about the vinegar smell. I made one small adjustment to make it a little leaner and that was to make it with a 2.5 pd Pork Lion Roast and removed the fat before I pulled it apart. Adjust your seasonings accordingly and get that coleslaw ready for your great tasting BBQ. Of course, now after eating it I wish I had made some more BBQ, but even the 2.5 pound produced enough meat for about 6-7 servings.

Reviewed On: May 22, 2011

It actually gets better the longer you let it sit. The leftovers for lunch were yummy!

Reviewed On: Jan. 28, 2011