I tried this recipe for the first time. I don't usually serve something I haven't made before to company, but I did today. We all agreed it was very tasty, but the company just kept saying, ummm, a few minutes later, ummm. It was perfect for today because it's really cold and snowy outside.
The only addition I made to the recipe was to add garlic. I had no vegetable broth, so I just used my own homemade chicken stock for both the vegetable and chicken stock. I DID do some things differently as far as how the ingredients were added. I though that cooking all the veggies from the beginning and for so long a time would result in mushy veggies. So, in order to flavor the beans, I sacrificed one stalk of celery and a carrot at the beginning and added the rest about 45 minutes before the end of the cooking time, which, by the way, did not take 8 hours. I think it was around 3-4 hours. I had soaked my beans for about a day and a half. We live at a high elevation and you just can't use shortcut methods up here.
When I finished cooking the soup yesterday I have to admit that I wasn't thrilled with the taste. However, after sitting in the fridge all night, it was wonderful today! We like things spicy, but this was just the right amount of chili powder. It wasn't overwhelming. I'll definitely be making this again!
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I tried this recipe for the first time. I don't usually serve something I haven't made before...