Spicy Bean Soup

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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.

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Great soup and easy to make! I did cut the recipe in half as previous reviewers had; it still made plenty. I will make this soup again - good stuff.

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I made this for the first time yesterday. It makes a ton, let me tell you. I've given it 3 stars because although I did not think the flavor was outstanding it was not bad, either. I usually absolutely love anything Giada makes. In all fairness, I am going to make this again after I buy fresh herbs. I have found that when a recipe is consistently given 5 stars by most raters and a few raters think the recipe is bland it is usually related to using old herbs. I suspect that is the case for me. Make this recipe when you need to feed a ton of people. I used my 10 quart soup pot and it filled it almost to the brim. Full of healthy nutritious stuff.

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this is the perfect quick soup to make on a cold winter afternoon...its hearty and makes the house smell so good !! i didn't have any cumin, coriander, parmesean rind or celery and it still came out great. i only used about 2 cups of frozen broccoli since i didn't have any of the other veggies. Thanks Giada for another recipe that's molto buono !