Reviewed: Jan. 10, 2012

This soup is great! If you use dried beans, you can really control the sodium content (I did use canned because I was short on time, but next time will use dried). I also used lower sodium chicken broth. This recipe is full of vegetables, has no added processed "junk" and the flavor is clean, allowing the ingredients work together naturally. My family loved it!

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2 users found this review helpful

Reviewer:

jrbaker

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Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 12, 2011

It was food and edible but that's about it.

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Reviewer:

Divine

Reviewed: Sep. 1, 2011

Excellent recipe. I did substitute canned beans, and omitted the carrot. My husband could not get enough of this soup. Lovely!

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Reviewer:

jadine

Reviewed: Aug. 19, 2010

Great recipe. I don't have a slow cooker, so I just modified for stove top. Skipped the red bell pepper.

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Reviewer:

Christine

Reviewed: Nov. 16, 2007

The beans were tough and the flavor was boring. I even tried cooking the beans longer before adding the wine and tomatoes and it still didn't work.

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1 user found this review helpful

Reviewer:

mama_amy

Reviewed: Aug. 8, 2007

This is a great recipe! The taste can vary depending on your choice of beans, so keep that in mind. We used a 9-bean blend that was delicious. I was a little paranoid about ending up with crunchy beans after reading the other reviews, so I soaked the beans overnight in the crockpot on "warm" (not low). It was bubbling the next morning, but the beans were soft. I then drained the water and replaced with chicken broth, garlic powder, onions, onion powder, basil, and celery, salt and pepper. It was cooked to perfection by noon. Serve over a hearty long-grain rice and it is a complete meal. Very tasty! We generally do not eat beans as a main dish, but I could easily eat this once or twice a week. It is very filling.

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Reviewer:

YMATLOSZ

Reviewed: Nov. 29, 2006

Did not like. We eat a lot of bean soups, and this one just sat in the fridge until I finally tossed it. Will not make again.

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Reviewer:

TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

Reviewed: Oct. 3, 2006

Bean texture and bland taste were big issues. Followed the directions on the Goya bag by boiling for 2 minutes and then standing covered for an hour. Also changed the water several times and soaked for about 24 hours at room temperature. Beans still a little crunchy in slow cooker despite 8 hours on warm, about 4 on high and 5 on low. Final texture after all this cooking was more like stew. Added 2 cloves garlic, 2 tsp basil, 16 peppercorns, 1 bay leaf and 3 chicken bouillon cubes and am still not happy with the taste. Definitely will not try again and actually will steer clear of dry bean recipes based on this experience.

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Reviewer:

Christina

Cooking Level: Expert

Reviewed: Sep. 16, 2006

An awesome fall soup - perfect with the sausage and wine. Will definitely make this again.

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Reviewer:

Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

Reviewed: Apr. 22, 2006

This was delicious! The white wine gives the soup lots of flavor without being overwhelming. I did add a few pressed cloves of garlic. It tasted even better the next day. I added some chopped up quesadilla to the left overs and ended up with an enchilada type soup. Yummy!

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3 users found this review helpful