Three Bean Soup Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Nov. 22, 2004
My husband and I both love this recipe, but I made quite a few changes. I didn't have chicken broth, so I added 2 boneless, skinless chicken breast halves to the recipe, chopped into very small pieces (pinto-bean size). I sauteed the onion & bell peppers along with 3 minced garlic cloves over medium-high heat in 2 tablespoons oil, and added the raw chicken when the veggies were tender. When the chicken was done, I added 2 1/2 cups water, 2 tablespoons lemon juice, and ONE 15-oz. can of each of the following: diced tomatoes, refried beans (as one reader suggested), navy beans (drained), pinto beans (drained), and light red kidney beans (drained). I brought the whole mixture to a boil, then turned the heat down to low, covered and simmered for 30 minutes. We wouldn't have liked it without the chicken, but now it's one of our favorite soups!
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Reviewed: Sep. 5, 2004
I substituted a can of refried beans for one of the cans of kidney beans and added cummen, chili powder, chili pepper as well as 4 cloves of crushed garlic. Topped it off with grated cheddar cheese, sour cream and green onions. Very good, I will be making this again.
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Reviewed: Nov. 9, 2001
Very quick and easy, but is lacking any SPICES! It needs some chili powder, cumin, red pepper!
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Reviewed: Sep. 17, 2001
This soup has great flavor and it is so easy to prepare. My husband loved it. I topped it with a dollop of sour cream, grated cheddar cheese and green onions. Wonderful!!!
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Displaying results 21-24 (of 24) reviews

 
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