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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 11-20 of 152

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  • on June 21, 2010

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    I made this soup (but not the sandwiches tonight for dinner and served it over brown rice. My boyfriend and I agreed that it was very flavorful, and we both really enjoyed it. I prefer black bean soup less "soupy" so I halved the chicken stock. I also used about a teaspoon and a half of cayenne pepper in lieu of hot sauce, which gave the soup a nice kick. Definitely a keeper!

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  • on June 20, 2010

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    This is a GREAT recipe. The first time I made it, I didn't make the sandwiches to go with it. The next time I did, and they were amazing. I also used the leftovers of the stoup the next day to make burritos. Just wrapped it up with some of the extra pepperjack cheese I had, and tossed it into a skillet to toast each side. They were so good.

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  • on June 16, 2010

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    Just finished eating this. We just made the soup only and left out the hot stuff. It was so good, just what we were looking for in a black bean soup/stew.

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  • on April 28, 2010

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    We have a dinner co-op, and I tried this recipe a few months ago. This is the most requested bean recipe of all! I omit the celery, though. My husband accidentally bought pinto beans one time and I used them in this recipe, everyone loved it! This is one of those recipes I will always make. I keep copies to share, because I am always asked for it!

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  • on March 30, 2010

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    This dish was very easy to make and very tasty! I LOVED the black beans and the jalepenos together! Also, this was the first time I tried a monte cristo and it was spectacular! My family raved about the stoup. Bravo!!

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  • on February 19, 2010

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    What an unattractive name for a delicious dish! The recipe was a bit confusing, though. The cooking directions say to "add lime juice," and you have to search through the sandwich ingredients for "1/2 lime, juiced."

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  • on February 14, 2010

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    I thought the stoup was perfect until the addition of hot sauce. I only added 2 tbsp but it took over all the flavor, and the wonderful mix of veggies and spices was lost to the hot sauce. Next time, I will skip the hot sauce and add some chipotle sauce or cayenne to spice it up without the overpowering hot sauce flavor. I pureed 1 - 2 c. of the soup in a blender and added it back to the soup to give it the perfect stoup texture. I would make it again and may also try adding some Trader Joe's roasted corn to it. I topped with sour cream, cilantro and chopped avocado. It really is almost perfect and I look forward to trying again with the changes above.

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  • on February 06, 2010

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    We like it hot so I added 2 jalepenos instead of 1 and did the max 3tbs hot sauce. I also added 2 cups diced ham and 4 cups fresh kale to make the Stoup a meal since I didnt have the ingredients on hand to make the sandwiches. Thank you for this awesome new staple to our familys dinner table!

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  • on February 03, 2010

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    I absolutely love this recipe and make it often! I don't make the sammies though. I serve with skillet cornbread. It is just as good reheated the next day. I throw in some fritoes and have frito pie for lunch. Everyone I make this recipe for loves it. It is great in winter, game day get togethers or just to serve any night of the week. Great recipe Rachael! Keep em coming :+

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  • on January 25, 2010

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    This is one of my regular recipes I keep handy. It's fast and freezes well. I add about 2 cups cubed cooked chicken to the soup to make it a complete meal, and I agree it is more a soup than stew. I've also used frozen colored peppers when I don't have any fresh ones on hand. I made the monte cristos once, wasn't too impressed. Throw a few crushed tortilla chips on top and its a wonderful meal.

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