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on February 25, 2010
I loved this soup! I did make a few changes. I cut the chicken broth in half as it really looked like the right consistency after the first two cups were added. I like a thicker bean soup however. I don't think it would detract from the flavors if all 4 cups were used. I also added 1 seeded tomato chopped finely and a jalapeno pepper (with only a very small amount of red pepper flakes). For the avocado salsa I had run out of lime juice, so I used Verjus (a juice made of unripe white wine grapes), and parsley over cilantro. I will absolutely make this again and again, and it makes a pretty enough presentation for guests as well! Thanks so much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 26, 2008
This is sooo good, and really fast and easy to make as well. I left out the oil. I am super sad, though, 'cause my avocados were not edible. It was really good with just the rest of the salsa ingredients, so I can't wait to try it the way it is supposed to be. Thanks for posting, this is really very good and I will make it again for sure. Oh, and I made this vegetarian.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (782 g)
Servings Per Recipe: 4