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Reviewed: Apr. 6, 2008

Mine turned out more like a stew, but it was really good! I used navy beans instead of Northern beans, but they worked great.

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4 users found this review helpful

Reviewer:

GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Mar. 27, 2008

Leave out the saffron, add fire-roasted tomatoes, use smoked paprika, and roasted red peppers, and you'll have a killer soup! I cut back on the sausage, also, since I have great smoky flavor from the tomatoes, peppers, and paprika.

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1 user found this review helpful

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wisweetp

	Cooking Level: Expert Home Town: Smithville, Mississippi, USA Living In: Waukesha, Wisconsin, USA
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Reviewed: Dec. 9, 2007

I just made this soup and it is definaley a keeper. I did make a few changes however. I used navy beans, since I don't care for northern beans. And I've never heard of saffron so I left that out. And I used italian sausage and added red pepper flakes to spice it up and a few chicken bouillion cubes. I tossed everything in the crock pot except the sausage and kale. When everything was almost done, I added my cooked meat and sauted kale and cooked another hour to blend in. This is absolutely yummy!

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3 users found this review helpful

Reviewer:

HONEYROSE

	Cooking Level: Expert Living In: Akron, Ohio, USA
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Reviewed: Oct. 31, 2007

This soup was so hearty and filling. It was good, but had enough of a strange taste that I might not make it often. Maybe it was the saffron, which I never tasted before. Thanks for the recipe!

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0 users found this review helpful

Reviewer:

Kiss_the_Cook


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Reviewed: Mar. 27, 2007

I ended up changing the recipe at little due to what I had on hand. I substituted green bell pepper for the red, turkey sausage for the andouille, and I browned the sausage in cajun seasoning instead of adding sweet paprika. I'm sure the recipe is just as delicious as originally intended, but this is what was in the kitchen. My husband and I thought this soup was awesome. I will definitely cook it again.

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5 users found this review helpful

Reviewer:

SIRELROKA

	Cooking Level: Intermediate Home Town: Big Rapids, Michigan, USA Living In: Coral Springs, Florida, USA
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Reviewed: Aug. 1, 2005

this so was so simple and sooo good, will definately make it again!

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0 users found this review helpful

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JULIEPATCHOULI


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Reviewed: Apr. 28, 2005

This is a very pretty soup. Easy to make. I would start by boiling the beans and wait till the beans are almost cooked untill cooking the sausages. Also, it does not really say what to do with the saffron once it is soaking. I assumed just add it to the pot. As a personal preference I lowered the amount of the garlic. I used italian sausage and added some black and cayenne peppers to add the spice of the andouille. I will definitely make again and next time use the adouille. Really enjoyed it.

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8 users found this review helpful

Reviewer:

I Love to Eat

	Cooking Level: Intermediate Living In: Georgetown, Grand Cayman, Cayman Islands
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