Wow! This is the best soup we've made in months! I used Chili and Spice Seasoning & replaced the butter with spray + 1 TBL of margarine. I made as directed, except I just let it simmer on the stove for the same amount of time it took to cook the barley I added. (I'm on a low-fat/heart smart diet) This soup was absolutely delicious! Some of the best recipes are simply the ingredients we have on hand. Thank you, Chef #389904 for sharing your recipe! :) Made for the Photo Forum's November Casseroles tag game.
I really enjoyed this soup. I sauteed the veggies in coconut oil instead of butter and used red onion along with green and red pepper, because I had some to use up. I also used a 14 oz can of tomatoes with diced chilies instead of adding the chilies separately. I added a 32 oz carton of chicken broth. Everyone else in the family crumbled tortilla chips into the soup, but I only added shredded cheddar and sour cream. Delicious! Thanks for the recipe.
Andy it's will Bradley. How are you young man Always ew the se shucked was a hit. Apple crisp I am sure I taught you that one. Great. Utter blanc and great fusion sauce skill Chef Abdy's. Surely you will/shall taste the difference. Still have your original mark up board and mine.
The soup looks delicious and from the reviews, it sounds delicious. My only concern is where is all the sugar coming from? I reviewed the recipe for obvious culprits that I could possibly swap out for something else, but I didn't see anything. I'm just starting Phase 1 of the Atkins Program, all that sugar and carbs would not be conducive to my success during this phase. Any suggestions on how this could be modified?
My husband and I really enjoyed this recipe. In fact, I couldn't wait to finish my soup and decided to review it asap. :) I followed the recipe except for the amount of green chiles, I made it with a 1/4 cup rather then the 1/2 cup it called for due to my husband's sensitivity to spicey food. Thank you again, we will DEFINATELY be adding this recipe to our meal rotation.