Spicy Bean Soup

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I highly recommend this soup. Especially if your watching your weight, this soup is very hearty and filling.

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Most of ingredients are easily available or already at home. Can be prepared with moderate effort.

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Love the bean soup. Recipe makes a lot of soup. I had leftovers for a week after I made it as a main dish meal for 2.

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This is my favorite soup, I make it a couple times a year. LOVE the flavor! The fresh basil and grated parmesan on top is a must!

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I've made this soup several times and it always tastes better than the last. The only thing I don't put in the soup are the vegetables; not because they're not good, they just don't freeze well because this makes alot of soup for two people!

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I cut all of the ingredients in half to serve 2 except the can of vegetable juice because this was a thick soup like a stew. I added a few drops of habanero sauce to spice it up a bit more without having to add too much more chili powder. This is very healthy and spicy, I would have given it more starts but chili powder is not my favorite spice. This still was a delicious healthy soup. We dipped our grilled cheese sandwiches in it for lunch. Delicious!

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I made this soup for my family and they absolutely loved it! I substituted endame beans for garbanzo and instead of squash and zucchini, I added ochras and red potatoes. It was fabulous! I figure you could pretty much use whatever veggies you like. The tomato base of this soup is very tasty.

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My husband and I decided to try fixing a vegetarian meal every week. This is the first recipe I tried. I made it with corn bread and my husband didn't even miss the meat! Very good comfort soup. I will definitely make it again!

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I thought I would give this recipe a try because it is Lent, and on Friday's we are not allowed to eat meat, and I had everything in my fridge. I know it says to cook this soup for only 45 minutes, but I tasted it while it was cooking and it tasted sweet. So I added black beans and pinto beans instead of cannellini and garbanzo beans, and also some vinegar to cut the sweetness. I also don't like lentils, so I didn't use any. It is better, but still needs to cook to combine the flavors. I did make some changes to the recipe as suggested (I always do this anyway, I added a half of a fennel bulb, a leek in place of one of the onions, a half of a jalapeno, and some canned green chilies, no tomato juice, just tomatoes and tomato paste. I also used vegetable stock instead of chicken broth because of the "no meat" rule. I am going to cook the zucchini and broccoli separately and add them to my bowl because my son thinks they will screw up the "chili" taste of the soup. It is plenty spicy with 2 1/2 tablespoons of chili powder, but I like spicy food, so that's why I added the jalapeno. I did add the cheese rind after another review suggested it is a must. I also only made a half batch, and there is more than enough for 3 of us. I am going to serve this with sour cream and cheese. Thanks for everyone's suggestions!!

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Mmmmm. The heat in this soup was just right. I halved the recipe. I ended up using only 1 or 2 T of chili powder. I had lentils, but not green lentils...I'm not sure how much of a difference that would make in the taste. And I used the rind of Parmigiano Reggiano in the soup and then grated some on top before eating. I left out the broccoli and red bell pepper since that would have been my husband's preference. I will definitely make this soup again!