By: EatingWell User
I think this soup was awesome. It only took 15-20 min. prep time.
I followed the recipe with the exception of: No Salsa, No yogart, No celery (because did not have), I did not have cilantro except dried, sprinkled it on as it was simmering.
Now the kicker is I mistakenly picked up red kidney beans and was cooking when I discovered they were not black beans. So went to pantry- found a can of Bush Cocina Latina, Frijolas Negros Machacodos, seasoned. That took the place of using the blender to mash. It added spice and thickening to the soup. I also use some left over ham and browned it with the onions , peppers, carrots. This soup turned out so good that I will make again. I saved my error by using the black bean Machaecodos. I don't think it changed the recipe
that much, but a wonderful taste. I just had to use my imagination to save it when I found out kidney beans were in there. My mind was thinking black beans, but the can was kidney. LOL
Pros: Fast, delicious, easy I can't eat enough of it.