I liked it!
I made a double batch so I would have enough leftovers so my wife and I could have it for lunch through the week. After eating 3 good sized bowls each(it was very good), we still had enough to fill a dozen lunch sized bowls, a 4 cup bowl that I sent with my in-laws the next day and an 8 cup bowl that I ended up freezing! (It about filled my 12 quart stockpot)
I am going to modify it slightly the next time I make it in just a few weeks. I am going to use 2 cans black and 2 cans cannelinni beans. Blending one of each to lighten the color of the soup base and adding the 2nd can of cannelinis whole into the soup to give even more color contrast and beans. I am also going to use 1 lb of ham, because it just didn't seem like enough. I also had to substitute the sherry vinegar for red wine vinegar, because the store didn't have any. looking up substitutions now, a few sites recommend rice wine vinegar. Mine did have a pretty strong, but still good, vinegar flavor.
I do recommend trying this soup as an interesting alternative to standard bean soup.
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I liked it!
I made a double batch so I would have enough leftovers so my wife and I could...