Reviewed: Nov. 16, 2009

Delicous! I cooked 8 oz. noodles separately and then ladled the broth & carrots over for my 3 & 5 year olds. Also, added carrots, cabbage& potato for last 35 minutes, til al dente.

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jillpali

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Reviewed: Oct. 15, 2009

This is a great soup!! I am not a great black bean fan so I soaked some Northern beans overnight and used them instead. I also used Swanson's beef broth (26 oz) and added 6 oz of sherry to make up the one quart of beef broth the recipe called for. I still added the red wine. I cooked the pasta and rice separtately so it wouldn't get mushy if left in the soup. My family loved this recipe and rest assured, I will be making this through out the chilly months to come.

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Jack

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Reviewed: Oct. 7, 2009

this was great and as the old saying goes add everything but the kitchen sink

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Oct. 1, 2009

I made the recipe as stated. This recipe was time consuming, but it was very tasty. Leftovers the next day were even better. I would suggest waiting a day for the full flavor. The cabbage gave it a great taste. I wasn't crazy about the black beans but my husband liked them. I would also suggest waiting until about 15 minutes before the soup is ready to add the macaroni that way it will not get starchy.

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