Followed the recipe, other than I used my crockpot (4 hrs on high), used less butter to saute' the onions, used a can of diced tomatoes with mild green chilies, and I used Dry Sherry rather than vinegar. Also used 1 tsp of ground cumin 1 tsp ground coriander. The beef broth was a low sodium version. Refrigerated the pot overnight, then re-heated the next day. Soup thickened pretty nicely, but next time, I'd add a 3rd can of beans to the blender. Served with buttermilk cornbread. Would be good with some Monterey Jack Cheese, diced onions, and/or a bit of lime on the side as well.
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Followed the recipe, other than I used my crockpot (4 hrs on high), used less butter to saute'...