Full of beans soup from The New Basics Cookbook (page 322) by Julee Rosso and Sheila Lukins

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Notes about this recipe

  • Laura on March 13, 2010

    Pg. 322. Had some wonderful all-natural kielbasa from my local purveyor at the farmers market, so decided to make this soup. Used flageolets, kidney beans, garbanzos, and black beans. Made some changes: significantly increased the spices as the amounts seemed way too low; used cilantro instead of parsley, as I think it pairs better with chili powder and cumin. The soup turned out very spicy, which we like. Served it with grated pecorino romano, chopped cilantro, sour cream.

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