Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (13)
I wanted this dish to be delicious but it wasn’t. So disappointed cuz it looked so yummy. From the comments of others, I question whether I did something wrong.
This recipe is super easy and delicious. I forgot to add the vinegar at the end and it tasted great without it. I also used black beans instead of red. Will be making it again!
This is so good! So much flavor for such a simple recipe. My husband commented, “Yeah, it was really good especially for not having any meat in it.” So, need I say more? I didn’t have any greens so skipped those. I will be eating this all week and making again soon!
Can this be cooked in a conventional way as I don’t have room for a slow cooker in my kitchen.
You could sautee/water stir fry the veggies first until tender then add other ingredients and simmer everything together on low until the beans are tender. I’d let it cook for an hour. The slow cooker just gives all the flavors time to meld together. Good luck!
It snowed here today in Port Sydney, ON CANADA on Oct 19th, 2022 so we made this recipe! We doubled the spices and added white pepper but otherwise SUPER good on a chilly, early winter day!
Quite yummy! I used an immersion blender and pulsated it a couple times right before serving just have a thicker texture (then my family thinks it’s more “filling” as a stew or chilli than soup, lol!). Perfect on a rainy damp day!
This is excellent! One of our favorites!
Incredibly delicious! I made the recipe exactly as written, but could not get red beans and substituted black. Used the wine. Served over couscous.
Any adjustments for using dried vs canned beans?
A pretty good dish! I unfortunately didn’t have fire roasted tomatoes or parsnip; substituted with regular tinned tomatoes and some yukon tomatoes. Overall a comforting dish!
I used the fire roasted tomatoes with garlic. This is one of my FAVORITE dishes so far!!!
Great soup!