Reviewed: Nov. 3, 2009

The soup as prepared by recipe was very good--worth the five stars. I had some cooked ham to use up, and after the soup was done, I added nearly a pound of chopped ham and let it all simmer for a while. It was awfully good that way, as well, and I expect it to be even better tomorrow. I recommend about double the cayenne, and a bit more garlic---powder is alright. I also added about 1/2 cup of condensed milk, because I really like the creamy color that it adds. I do that frequently. Keeper recipe! Lotsa fun.

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Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 21, 2009

I am always looking for recipes that use healthy alternatives. Using rice to thicken the soup worked perfectly and I will be using this trick in other recipes as well. I used brown rice and beef stock instead of chicken. Also I served it with a dollop of plain yogurt and it added a great cool flavor against the spicy flavor. I will make this again.

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Jewelz55

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Reviewed: Oct. 18, 2009

Yum! Fresh, tasty and healthy! No changes needed.

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LAURA

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Reviewed: Oct. 5, 2009

This is a delicious, light soup before blending and is great with a variety of veggies. When I opt for the blended version, I sub one can of chicken broth for low-sodium tomato soup. It makes for a creamy soup that warms the heart! It freezes well too.

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tanajean

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Reviewed: Oct. 2, 2009

I halved the recipe and it turned out really good. My husband rated it 5 stars. We sprinkled some garlic croutons in the soup. I added a knorr chicken bullion cube for more flavor, but everything else I followed the recipe. It had a nice spice but didn't blow your taste buds. An easy and tasty healthy meal.

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Dawn Nowlin

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Reviewed: Jul. 12, 2009

I added more spice because I like more kick but this soup was delish!!!

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canshi

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Reviewed: Apr. 15, 2009

This is a great soup and a fun recipie to play with and make your own!

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aaronskeiz

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

Very good! I was a little skeptical about using rice as a thickener, but it worked beautifully. This is also a great recipe for using up any extra veggies that are hanging around the fridge. I garnished this with shrimp and peppers, very pretty. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 5, 2008

Thoroughly enjoyed this soup! At my home- we LOVE all spicyness that can be in a recipe and this soup went over very well. I did added extra red peppers and cheyenne. Veggies- i made sure didnt get too soft. I served this with warmed white corn tortillas..husband added sausage (i dont eat meat). Awesome..for sure a recipe to try!

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Britty

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Durango, Colorado, USA

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Reviewed: Oct. 4, 2008

I wasn't sure about this recipe at first (...bell pepper soup...?)but I thought I'd try it since I had an abundance of peppers (red, yellow, orange) to use up. I loved it. I'll definitely make it again and pass the recipe on to others. I didn't have 6 peppers so I just eye-balled the recipe, used all of the ingredients, and it turned out just great! Very tasty!

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Keda Bug

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Reviewed: Nov. 25, 2007

This soup is incredible! Fresh, healthy, tasty ingredients...what else could you ask for?!? This reminds me of a soup I used to be able to get at a small sandwich cafe in DC...but they stopped offering it. I'm so glad I found this recipe! Also, I don't understand why anyone would complain about this soup being too "hot," when it clearly states that it is a spicy soup. Things that make you go, "Hmmm." YUM YUM YUM!!!

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batdogballerina

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Reviewed: Nov. 13, 2007

I felt this soup was lacking some flavor. Added more salt, but that wasn't it exactly. Definitely spicy, but we enjoyed the heat. I don't think i'd make this again.

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Christine Somma

Cooking Level: Intermediate

Home Town: Matawan, New Jersey, USA

Living In: Keyport, New Jersey, USA

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Reviewed: Oct. 9, 2007

Good - I would make it again. Loved the fact that the rice gave it a creamy texture. I added dried thyme as it was cooking and a small amount of fresh thyme right before serving.

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kate0111

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Reviewed: Oct. 7, 2007

This was extremely spicy & hot. I like a little spice but this blew out my mouth even though I cut the spice in 1/2. Make at your own risk.

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Jane

Cooking Level: Expert

Home Town: New Liskeard, Ontario, Canada

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Reviewed: Sep. 28, 2007

This was GREAT! I doubled the spices, since we like things hot, and used brown rice. Served with some toasted rye croutons and a tiny wedge of chili-lime gouda for garnish. Raves from my guests!

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PAROGIRL

Cooking Level: Expert

Home Town: Silver Bay, Minnesota, USA

Living In: Colfax, Wisconsin, USA

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Reviewed: Sep. 25, 2007

I didn't like the taste at all!

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MiriamShaya

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Reviewed: Sep. 23, 2007

I was in a hurry so I used the food processor and chopped each vegetable. When I got to the point of cooling the soup in order to blend it, we were all starved so we ate it as-is. It was fantastic. I loved the flavor combination. I will definitely save this as a recipe for when we have guests!

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