Reviewed: Nov. 2, 2009

This recipe is great! I left out the cilantro and jalapeno for milder palates. It reminded me of my favorite "canned" soup I had as a child. I made the recipe as stated except used canned white beans instead of soaking and cooking the pintos. It was good, just a little too salty. Next time I used low-sodium broth, bacon, tomato sauce, and beans. What a wonderful recipe!!!

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Yixing222

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Reviewed: Oct. 23, 2009

i love recipes that require simple ingredients and still yield a surprisingly good result. i halved this and only used 3 slices of bacon and it still was very good. make sure you watch this and keep adding liquid as you go or the beans will burn. i didnt have broth so i used water and added the bouillon once the beans had softened quite a bit(i have had bad luck w/ salting beans before they have become tender in the past).hubby really liked this. paired w/ quesadillas made w/leftover shredded beef this made a very inexpensive meal.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 8, 2009

Great soup recipe. Unfortunately did not have any cilantro, but it was great, all the same. The only other thing that I changed was using black beans instead of pinto beans, because that is what I had on hand. Thanks for a great recipe, Buffy.

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jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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Reviewed: Aug. 16, 2009

I enjoyed this very much. I will probably make it again but either leave a few jalapeno seeds in there for more spice or add a little cayenne pepper. I may also try it with a different bean like black bean or adzuki.

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Sara

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Reviewed: Jun. 3, 2009

Very good and very flavorful! My 3 year old scarfed it down. The only thing that differed was the beans took forever to become tender, but that always happens to me. Next time I will try it in the slow cooker. Thanks Buffy!

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