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Spicy Bean Soup Recipe

Spicy Bean Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

Showing 101-110 of 157

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  • on January 01, 2007

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    I love spicy food, so I was excited when I saw this recipe on TV. Even so, I was a bit scared of the 1/2 cup of chili powder, but it turned out great. I didn't have a parmesan cheese rind, but sprinkling shredded parm over the top when serving worked well. It makes enough for an army, so halving it might be a good idea next time!

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  • on December 29, 2006

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    This recipie was excellent, I saw her make it on TV today and had to make it for dinner. I added a jalapeno rather than the dried pepper flakes, and made it vegan (no cheese and used vegetable broth. It makes A TON, so we froze half of it to have another day. Absolutely recommend this recipe, easy to make and so delicious!

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  • on December 28, 2006

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    This was, as Giada described, very simple to make. All you need is a can opener and the desire for good food.
    I loved it!

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  • on December 28, 2006

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    Fantastic

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  • on December 10, 2006

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    recipe was quite large, but I froze the leftover & the flavor really came alive the second time around. I used vegetable stock & chicken stock would have been better. Not quite the real chili but it's nice to eat healthy, vegetarian yet full of flavor.

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  • on December 10, 2006

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    I've tried lots of Giada's recipes, and this one is simply one of the best! This soup is such a hit every time I make it. The best part: it's healthy and vegetarian! Giada please keep the vegetarian recipes coming.

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  • on October 01, 2006

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    not too spicy. great kick and the broth is just delicious

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  • on September 26, 2006

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    This soup is so good...the perfect comfort meal.

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  • on September 05, 2006

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    Makes enough to feed a crowd. As a matter of personal preference, I added 1 lb. frozen corn kernels towards the end of the cooking time.
    So yummy, a meal in itself!

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  • on September 01, 2006

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    Love this recipe. Lots of great veggies, makes a huge amount. The parmesan rind really makes a difference. Spicy but not too hot.

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