Used frozen tomatoes in place of canned, used green bell peppers in place of red. Used frozen parsley in place of dried. Added 1/8 cup beef broth and 1 (4 oz) can tomato sauce. Added some small sliced onions in last 2 hours of cooking after pureeing. Pureed the bean mixture towards very end. Also added some green chili (about 1/4 cup) from a local restaurant. Lined a bowl with tortilla chips. Placed chili on top along with a dab of salsa, some cheddar cheese and a dab of sour cream. Also added a sprinkling of lettuce and a leaf of cilantro. The chips gave back the texture that was removed upon pureeing and added a lot of flavor.

Reviewed On: Sep. 26, 2009

I even screwed this recipe up by adding more salt than called for. It was too late to really fix it so I thought I'd go ahead and finish it and it still tasted fantastic! Love my bread making machine & this recipe.

Reviewed On: Sep. 1, 2009

Used both kielbalsa and italian sausage. Had to add more broth and heavy cream. Also added a small amount of garlic salt, red pepper flakes, and seasoned salt. Served with bruscetta. Needs time for the potatoes to get softer. My husband said it tasted just like the restaurant version. Excellent!

Reviewed On: Mar. 13, 2009