Soup Weather

jinx · 02-02-2010, 12:33 PM

Quote:

Originally Posted by skysidhe

I have never had luck with the 15 bean soups. The tiny beans get mushy and disappear before the big beans are done.

The mushy beans make it nice and thick though... technically this is 16 bean, since I threw in some green beans with the other veggies. Is good.

Cookies didn't come out as well so I made some more this morning. Going out today.

skysidhe · 02-02-2010, 07:07 PM

Quote:

Originally Posted by TheMercenary

Just found an original receipe for French Onion soup. I think I am going to try to make some.

I like cooked onions but have never tried a french onion. If you make it and it turns out well take a picture would ya?

Quote:

Originally Posted by jinx

The mushy beans make it nice and thick though... technically this is 16 bean, since I threw in some green beans with the other veggies. Is good.

Cookies didn't come out as well so I made some more this morning. Going out today.

It looks very very good and I like the addition of the green beans. That's a definite winner.

Did you add a tomato base? It looks better than I remember although if it had turned out as nice as yours looks I would have.

I think mine was watery with floaty bits.Too much water obviously since yours is thick and delicious looking.

I will have to give it another try inspired by your photo and hints!

jinx · 02-02-2010, 07:52 PM

Yeah, aside from soaking the beans overnight I don't follow the directions on the beans bag. I don't use the ham flavor packet either.

I start with mirepoix + minced garlic and a little olive oil in the soup pot over medium until soft (pre-shredded carrots in the bag are awesome), then added a big can of diced and a big can of crushed tomatoes, box of chicken stock, the soaked/drained/rinsed beans and a ham hock (and salt, pepper, garlic powder, celery salt, whatever else you're into). Simmer for several hours. Remove the hock, cut the meat off the bones, add the meat back to the soup. Throw in some (frozen) green beans or anything else you want and simmer for another hour or so. Add water or more stock if it get's too thick.
I add my hot sauce to individual bowls so it's not too spicy for anyone.

monster · 02-02-2010, 11:12 PM

Quote:

Originally Posted by jinx

Yeah, aside from soaking the beans overnight I don't follow the directions on the beans bag. I don't use the ham flavor packet either.

me too -isn't that flavor packet the scariest "food product" you've ever brought into your house? I start off with onion and garlic and add bacon later on.

limey · 02-02-2010, 11:33 PM

Quote:

Originally Posted by jinx

... I threw in some green beans with the other veggies. Is good.

....

I did this with the last (frozen) portion of the last batch of Harvest Soup I made last night. And some leftover bacon

YUM!

02-02-2010, 07:52 PM	#3
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	Yeah, aside from soaking the beans overnight I don't follow the directions on the beans bag. I don't use the ham flavor packet either. I start with mirepoix + minced garlic and a little olive oil in the soup pot over medium until soft (pre-shredded carrots in the bag are awesome), then added a big can of diced and a big can of crushed tomatoes, box of chicken stock, the soaked/drained/rinsed beans and a ham hock (and salt, pepper, garlic powder, celery salt, whatever else you're into). Simmer for several hours. Remove the hock, cut the meat off the bones, add the meat back to the soup. Throw in some (frozen) green beans or anything else you want and simmer for another hour or so. Add water or more stock if it get's too thick. I add my hot sauce to individual bowls so it's not too spicy for anyone. __________________ Crying won't help you, praying won't do you no good.

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