Spicy Bean Soup

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Yummy!

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I really liked this soup! I halved the recipe and it still made an ample pot. I added ground turkey to get some extra protein and that made a great addition! I used the full amount of chili powder (1/4 c. for 1/2 recipe and I thought it was great! It was very flavorful, but not overpowering. I could see scaling it back a bit, but I don't think it was a typo. Overall, warm and delicious and very hearty.

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I made this and used 1/2 cup good quality chili powder and I do agree - it's a bit too much. Not that the soup isn't good, it is...just that the chili powder really over powers everything. next time I''ll use 1/4 cup. Also, I left the broccoli, squash, and zucchini out. I'll make this again - more lentils and less chili powder!

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Awesome soup! Omitted dairy, used vegetable stock, and added only 2 tablespoons chili powder, per all of the recommendations. Looking forward to enjoying the leftovers!

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If you cut back on the chili powder it is fabulous!!

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This made a TON of soup. I had this stuff coming out my ears, I had so many leftovers. It's more of a spicy vegetable soup/chili than bean soup. Nice vegetarian entry. Haven't made it since, but if I ever get bored with my regular routine, I'll add this into my mix. I also followed other reviewers advice and scaled back on the chili powder, just a tad. I would scale back and then add-to-taste.

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The recipe is excellent, with one modification. Scale back the chili powder! The first time I made the soup, I used all fresh ingredients and when I saw the quantity of chili powder, I thought it was a mistake. I used 1 tablespoon for my first batch, 2 for my second batch and 3 for my third batch. There are 8 tablespoons to a half a cup. My recommendation is no more than three.

The result is a rich stew with delightful flavors from the other ingredients. It is still spicy, but not so much that it overpowers everything else. Also, don't skimp on the vegetables, use fresh whenever you can.

I've already made this soup 3 times and it is part of our weekly menu. Enjoy.

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YUCK! Too much chili powder even using 1/4c. Smelled and tasted terrible. I had to throw it all away. What a waste!

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Delicious with these modifications: I used 1/2 tsp chili powder (not 1/2 cup - that must be a typo, I used about 3 cups crushed tomatoes instead of the 3 types of tomatoes called for in the recipe. This was a perfect dish to serve my neice who is vegetarian. Everyone liked it, I will make again.

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I made this soup because I liked the ingredient list and it looked like a healthy dish. The recipe produced about 6 quarts of soup, and by my estimates about 160 calories per cup (YMMV. It's very simple to make. I gave it only 3 stars because I just can't get past the harsh flavor. For my palate it is just too much, despite my fondness for spicy food. Your results will depend heavily on the chili powder used (I used Spice Islands, my favorite packaged product. I don't know if I will attempt it again, if I did I would cut the chili powder in half as mentioned by others. I would also likely make a half batch unless you plan on feeding a crowd or freezing some. Giada's recipes are still A+ in my book.