Fast, easy, and delicious! I like the previous reviewer's idea to just make a spice rub, not using the oil to make a paste. And use less salt.

Reviewed On: Mar. 15, 2012

This is a fantastic idea! I just used what I had handy, substituting some heated Mexican-spiced black beans for the meat and taco seasoning (I did add some salt and pepper), and it was really satisfying and delicious! Thanks for the inspiration, Eleanor! From a fellow South Dakotan.

Reviewed On: Mar. 11, 2012

This was very hearty and delicious. I added some fresh rosemary. I decided to try the soup without using vegetable or other flavored broth, just for fun. I used 6 cups of water because I added a lot of extra vegetables, like parsley root, mushrooms, and leeks. Cutting all those raw root vegetables is big job, and kind of dangerous! Also added some lemon pepper and cumin. It is great without the added cream, too. It would be easier to use Mrs. CMBG's roaster idea, but I forgot to try that method. Instead, I lined my roasting pan with foil and sprayed it lightly with oil, and after roasting, I found I was able to just pick the foil up and funnel the vegetables into the pot.

Reviewed On: Jan. 8, 2012