This was so very good. The only thing that I will change is double the recipe. This went over so well we are ready to have it tonight. Wonderful and fun to make. Thank You
Great Soup! The instructions are written clearly and the ingredients are all things I usually have on hand. I added some yellow peppers and some frozen corn kernels. And I used Ancho Chili Pepper rather that a fresh chili pepper. I topped each bowl with a small dollop of sour cream and a few crushed torilla chips as suggested. I served it with cheesy corn muffins. And my whole family enjoyed it. I do not think it would serve 6 as 3 adults and 2 children (6 and 3) ate every drop! It was that good! Thanks for sharing this recipe Tish.
Excellent soup - my husband didn't even whine about the lack of meat!! I followed the recipe exactly but I must confess that I "forgot" the BBQ sauce AND I added all 3 kinds of beans. Thanx Tish!
I was worried this soup would be too sweet for our taste, so I halved the barbeque sauce and added 1 TBL. red wine vinegar. The canned black beans I had were prepared with jalapenos, so I deleted the chili pepper. I also substituted yellow for the red pepper. I debated using the kidney bean can juice but decided to try it. The result was VERY GOOD, with just enough heat (although we had yogurt nearby to cut it if needed). As my husband and I were enjoying it, we both looked up and said simultaneously, "RICE". The next time I served it over boiled rice and we REALLY enjoyed it. This also made it much more digestible (as we are not big bean eaters). Plus, it's a beautiful soup, especially with the yellow pepper adding to the color scheme. Thank you, Tish. It's a keeper.
Wow! Was this ever good!! I forgot to serve it with the sour cream until we were almost done but then tried it and like it even more. It tamed the pepper a bit. Made a great meal with cornbread.
A friend of mine tweeted me this recipe & it is delish! I had some jalapeno to use up so used that but didn't measure anything. Used it all by taste. It's definitely going on my must make again list!
The flavors came together beautifully!
I made this soup exactly, except for substituting a yellow bell ppr for the green one. THIS SOUP WAS EXCELLENT. It was beautiful to look at and magnificent to eat. I agree with doubling the recipe - as is, it really only would serve 4 as a main dish - even with bread on the side. It is so good a second bowl-full is a MUST. We aren't vegans or vegetarians - and my husband is finicky about food. He agreed that this soup is exceptional in the blend of flavors. Thanks Tish!
This is a great recipe...I barely followed the directions (I just dumped everything in the pot w/out sauteing) and it still turned out really well. Will keep this one.
This is comfort food at its finest. I made this soup for my weekly "soup night" and was lucky to get the last quarter cup. I always make two pots of soup to accomodate a large number of people with different tastes. I try to have a vegetarian soup during Lent and last night I made this. It was a huge hit--even with the big meat eaters. I think this soup lends itself to alot of variations by changing the type of beans and/or broth and adding other veggies and pasta. I would keep the onions, celery, bell peppers, spices and barbeque sauce as is--its a winner! Thanks for a great soup Tish.
Fabulous soup! Could the BBQ sauce be the secret? Whatever it is, all the ingredients together make for a very flavourful combination. Soup is a 'must-have' around here as soon as fall is in the air.....thanks Tish for adding another one to my already bulging soup cookbook....it will be made often. M.