This is a delicious soup! I almost overcooked it in the crockpot, leaving me with a very thick soup, but it was still very good. I used leftovers for lunch the next day by putting the beans in a whole wheat quesadilla with chopped red onions, fat free mozzarella cheese (grated) , chopped cilantro and a bit of sour cream, I rolled it up and made the best black bean burrito I've ever tasted! Thanks for the recipe!

I don't like egg salad, but was making it for my husband...needless to say, I found I do like egg salad. We prefer food on the spicy side, so I added a pinch of cayenne pepper. Really tasty! Will definitely make this again! ( I left off the bacon because I'm vegetarian, but next time will have bacon handy for my hubby.)

I'm vegetarian, so I didn't eat these, but my party guests raved over them. They liked the kick from the chili sauce. Next time, I will add the soy sauce as someone had earlier suggested.

I really wanted to make this more of a vegetable lasagna, so I added baby bellas, squash, zucchinni, fresh basil, fresh baby spinach, and a pinch of fresh rosemary. To make it healthier, I used Pam Olive Oil Spray coating, whole wheat uncooked lasagna, and lowfat cottage cheese for the first two layers, part-skim mozzarella for the top two layers.I used canned artichokes in water, finely chopped and a Vidalia onion.I also added thyme and oregano, and used a packet of Bertolli's Summer Crushed Tomato and Basil Pasta Sauce 13.5 oz.. Adding freshed cracked black pepper and kosher salt....mama mia. I've never made a veggie lasagna before, but this will be a staple in my house from now on. Thanks for the base recipe!

This is an absolute keeper. I made this for a cookout on Labor Day. It got rave reviews from everybody. I will definitely make this again, probably as an alternative to turkey for the holidays.