I recognized this recipe as having a great start, but I also knew I’d be improvising quite a bit, adding some things to make it even more appealing to me. I particularly liked the bacon, garlic and tomato, so there was no way I was about to change that. But I wanted something more complex, with a greater depth of flavor. Also, the microwave cooking method didn’t appeal to me, so I cooked it completely on the stove-top. And I figure the time I saved by not pulsing anything in the food processor and not bothering to puree any of the soup made up for any time lost by not microwaving. So…I sautéed some diced bacon, added the directed “holy trinity” of onion, celery and carrot, the garlic, but I also added a jalapeno pepper, seeded and minced, and a chopped poblano pepper, although bell pepper would have worked fine too. (These measurements all based on the recipe scaled to 3 servings) I wanted it a little meatier, so I added some cubed ham – chopped, cooked chicken would be another fine choice. I let that simmer awhile before adding the beans, some frozen corn and a handful of chopped, fresh cilantro. I used beef stock, a little extra than called for, in order to accommodate the extra vegetables. I served this with a little plotch of sour cream and some crispy tortilla strips. I tasted this before supper for purposes of writing this review (tho’ I never taste when I cook – never have) and before you know it I had chowed down two bowls. This stuff is awesome good.
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I recognized this recipe as having a great start, but I also knew I’d be improvising quite a...