I made this with chicken boullion cubes and used diced carrot and a cooked diced sweet potato to cut the acidity. I omitted the celery because we don't care for it. I thought the idea of roasting the vegetables to deepen the flavor was terrific.

I made this as cupcakes for a gluten-free friend. I used one large and one individual size can of beans to get up to the 19 oz, cut the sugar as suggested, added 1 tsp. vanilla, 1/2 tsp extra baking powder and 3 T. butter (melted with the chocolate). Baked the cupcakes in tins that were sprayed with cooking spray and then dusted with white sugar (a trick I learned from making bundt cakes). Filled each cup to the top. This made 14 cupcakes. The cupcakes were nice and moist and looked good too. Just be careful removing them from the tins so the edges don't break off. My friend was delighted with the results!

Made this with the orange peel and lemon extract, omitted spices. Used the orange glaze. A little tedious to make but a big hit at work.