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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 51-60 of 157

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  • on February 03, 2008

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    This soup was way too spicy. I even cut the chili powder back to 1/4 cup. made it for a pre-Super Bowl party and was not eaten by anyone ther. was not edible and threw it all away. not a good Giada recipe.

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  • on January 31, 2008

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    I paired this soup with Ina's croque monsieurs for a hearty winter lunch and it was fabulous. Not 5 stars though because I altered the recipe, which did make it 5 star worthy. I planned on leaving out the broccoli, zuccini, and squash and am so glad I did. I have a huge Le Cruset and they simply would not have fit in the pot with all the other ingredients. Without these vegetables it was GREAT. Could have fed an army. Glad I have some in the freezer for another day...

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  • on January 29, 2008

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    I made this the same day as watching the show as I had most of the ingredients in the house. I was concerned about the amount of chili powder so I only used 2 tablespoons and that was plenty for my taste. Also, I used potatoe in place of the squash because that was what I had on hand. The soup was great. I will definitely make this one again.

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  • on January 28, 2008

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    This soup was wonderfully flavorful - a little spicy - but not too much for our tastes. We followed the recipe to the letter. Hard to believe that something so flavorful could be so healthy too! We will definately make this soup again.

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  • on January 28, 2008

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    This is a great soup! The reviews are correct about it making a LOT. I cut it in half and it was delicious. I don't think it was too spicy at all, it was a thinner version of chili without the meat and heaviness. I love it!

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  • on January 28, 2008

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    I love this spicy soup. Didn't change a thing and made the recipe exactly as written with fantastic results. This could almost be called a vegetarian stew or chili. A lot of preparation in making the recipe, but well worth the effort.

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  • on January 26, 2008

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    Great idea and easy to make, but all I could taste was Chili Powder. A little better the next day. Should have followed the advice of others who cut the CP to less than 1/2 cup.

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  • on January 23, 2008

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    This is the best soup ever, I just love it! It makes a lot so you better have a big soup pot on hand. I guess the 8 cups of chicken broth should have been my hint. I will definitely make it again.

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  • on January 23, 2008

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    I am not a good cook - i forgot to buy two of the ingredients - and it still turned out sooooo good. not as spicy as you would think (although it will make your nose run and hearty. might want to half recipe - my boyfriend and i will be eating this for a looong time. pour everything in a pot and cook - so basic and yet so satisfying.

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  • on January 23, 2008

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    Yumm! This soup is as close to a vegetarian chili that you'll ever get. It's so thick and hearty that you'll second guess whether you put meat in it. The spices are absolutely perfect and don't need modification. I made the spicy cornbread as well and although I wouldn't eat it by itself, it complements the soup really well. I halved the recipe and it's enough to last me for lunch everyday this week and then some. This will become a staple in my recipe book.

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