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Black Bean Stoup and Southwestern Monte Cristo Sandwiches Recipe

Black Bean Stoup and Southwestern Monte Cristo Sandwiches

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Average Rating:

Total Reviews: 152

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  • on February 16, 2012

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    THIS STOUP IS A WINNER!

    I have been making this black bean stoup for 7 years, ever since I received my first Rachael Ray cookbook as a Christmas present - 365: No Repeats.

    I have made a lot of variations on black bean soups and stews over the years, and this - by far - is the hands down winner! Lots of flavor, lots of warmth, and all done in not a lot of time. Still, it's also a perfect weekend meal when you just want to let a pot of soup simmer on the stove for a little while.


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  • on January 23, 2012

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    Soup is delicious, I haven't tried the sandwich recipe. The last time I made it, I substituted 1/2 of a can of refried black beans for the third can of beans and it was better that way. Used 2 small cans of vegetable stock and added chili powder and ground mustard and a parmesan rind I had in the freezer. Fantastic! My husband doesn't like meatless recipes but still loved it. Garnished with cilantro. Second day, used as a topping on pizza with cheese on top because it thickened up overnight. We loved it!

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  • on January 18, 2012

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    A fantastic soup, great for a meal on a cold night, or for a quick reheat for lunch and leftovers! Didn't make the sandwiches because we didn't need that much food, but the soup is definitely a new favorite!

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  • on December 29, 2011

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    I used the recipe from Ms. Ray's "Express Lane Meals" book for the the Black Bean Stoup. It was amazing! I've only just started to cook more often and this was a wonderful recipe to make. Simple and tasty, what more could you ask for? Everything goes from cutting board to pot, so there is very little clean up. TIP: Use the chicken stock to rinse the other cans out and get all the yumminess into the stoup.

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  • on August 29, 2011

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    Rachael you rock. Your recipes never disappoint me. I was never a fan of black beans until I tried this recipe. Wow. This was amazing. My husband licked the bowl.

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  • on April 30, 2011

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    The "stoup" has become a KEEPER in my family's repetoire of recipes. Rachael's original is fantastic and highly-recommended, but I personally have modified the recipe to include chipotles/adobo and/or ancho chiles for additional flavor and heat. My family loves it, and it is now a true staple in our house!

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  • on February 19, 2011

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    The stoup was really yummy. I could have done without the celery! I didn't have coriander and I don't think it made much of a difference. I used chicken broth and I didn't even use the whole entire can. I used cayenne pepper and a few dashes of hot sauce. It came out thick like I expected it would be..it's a keeper! I didn't make the sandwiches I wasn't sure about them after some of the reviews!

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  • on November 16, 2010

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    Both are great! Stoup was very flavorful and the sandwichs are out of this world. You have to use jalapeno jelly with the sandwichs. Family favorite now.

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  • on November 12, 2010

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    The stoup is great. Didn't make the sandwiches, just too much to eat at one time. We sliced and browned some smoked sausage to add while simmering. Bake a pan of cornbread to serve with this, great winter dinner.

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  • on October 29, 2010

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    This soup was really good, I cut back a little bit the amount of chicken stock and at the end I use the inmersion blender for a few seconds just to make the soup a little thicker. I also added 1/2 cup of chopped carrots. I served the soup with white rice and chorizo! (spanish style sausage

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