This is a great soup! It goes together very quickly for a dried bean soup. I did have to cook the Bean phase for 2 1/2 hours and had to add water several times. I cooked the beans until they were al dente (tender all the way through, but not soft or mushy). Be sure to remember to process only some of the soup - gives it a lovely texture. Where I strayed from the recipe: I didn't have chipolte in adobo sauce so I substituted a dried hot red pepper from my garden (seeded because they're really hot). I wanted a thicker soup, so I only used 4 cups of broth and left out the cornstarch, lime and garnishes. I also doubled the carrot by accident and really liked it that way. The cumin was quite pronounced when eaten the same day, but the leftovers transformed into perfectly balanced flavors.
This tasted great, was filling and looked beautiful. I served with Sweet Cornbread and also had some pico de gallo salsa and chips for appetizers. I boiled as instructed but did not have any scum to skim off. I am thinking it might be since I had no fat on the ham steaks I used. I did not use any obodo sauce but did put in a little cyanne mix. The end result was lovely. This is one of my favorite soups now. Thanks a bunch!
Knock your socks off good soup! I would happily serve this to guests any time.It's very well flavored with the ingredients and the seasoning is right on the mark. I used a bit less broth for a thick soup and topped it with fat free sour cream and diced red onion. It made a wonderful dinner served with cornbread.
Very good! The ingredient list doesn't say how much chicken broth to add - I used 1-1/2 cups as a guesstimate. Thanks!