"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 12 May 2012 01:07:02 -0700, "Julie Bove"
> > wrote:
>
>>My daughter really loves this soup and I like it too but it is expensive
>>to
>>buy! I want to make a big pot of it but am unsure really of where to
>>start.
>>Here is the soup:
>>
>>http://www.amazon.com/Don-Pomodoro-N.../dp/B004Q6RZGG
>>
>>And here are the ingredients:
>>
>>Beans, water, pulp of tomatoes, extra virgin olive oil, onion, sea salt,
>>garlic, parsley , chili pepper, rosemary, rice syrup from organic farming.
>
> The jarred version is pricey because it's, well a jar. I see nothing
> expensive about that soup (not even any mystery meat), and nothing
> difficult. To be honest from reading those ingredients I wouldn't pay
> more than a buck for that jar, I wouldn't even call that soup, it's
> just a mish mosh of ingredients thrown together... you can make
> exactly the same thing by adding a can of beans to any jar of pasta
> sauce of your choice.
It's very thick! I just wanted to recreate that because my daughter
actually likes that and she doesn't like most bean soup. I didn't want to
make a big pot of soup only to have her not like it. And yes, I know it
should be very cheap for me to make. I have the dried beans now and the
brown rice syrup.
>
>>I am pretty sure the beans are canellini or white kidney beans which I
>>will
>>look for tomorrow at Whole Foods. I have found canned but not the dried.
>>They have a lot of beans there.
>
> Canned beans work as well or better, they also cost less when you buy
> the larger cans... and canned saves a lot of cooking time plus there's
> no crap shoot as to how they'll turn out. For a large pot of bean
> soup buy a #10 can... if you are going to cook large pots of soup
> regularly you can save even more by buying large cans by the case. I
> buy several types of canned beans in the 40 ounce size, most
> stupidmarkets carry that size, it's a very handy size and it works out
> to cost substantially less than the 16 ounce cans, and they aren't
> even 16 ounces anymore.
I know the beans I bought at Whole Foods are fresh because it's a new store.
At least they should be fresh! I have not seen cannellini beans in a large
can. I even looked at Cash and Carry. They did have beans. Just not
those.
>
>>What is the pulp of tomatoes? Would that be crushed? Pureed?
>
> I'd say tomato paste... in prepared canned/jarred goods tomato paste
> would be listed as "tomato concentrate" or "tomato pulp".... look at
> your bottle of Heinz ketchup, it lists tomato concentate. All
> canned/bottled tomato juice is made with tomato concentrate... it's
> much less expensive to make your own with paste. Vine ripened
> tomatoes can't be shipped so they bring/trailer the tomato paste
> factory to the field, where tanker trucks are filled, and then truck
> all that paste to local canneries... it costs much less to truck paste
> than water. Of course for soup you can use any of the canned tomato
> products. I usually mix and match, if I want some texture I use about
> half crushed tomatoes.
>
>>What exactly
>>is chili pepper? Is it a certain kind of pepper? The soup doesn't seen
>>to
>>have any heat to it that I can see.
>
> Probably a small smidge of cayenne... something you add to taste, or
> omit.
>
>>And I assume that the syrup is brown
>>rice syrup. I will look for that too.
>
> Probably needed a bit of sweetener, any sweetener would work... you
> may consider adding a grated carrot. You can use ordinary olive oil
> or any salad oil. You can use ordinary salt, I don't think people
> should be ingesting sea salt... anyone who has ever bathed in the
> Coney Island surf wouldn't. You don't need a recipe, you don't need
> to measure anything, I never do... I just add n' taste until whichever
> size pot I chose is full to the brim.
Yeah. I never measure when I make soup but... This soup is really thick
and the end result is unlike any soup I have ever made. So I want to get
somewhat of the same.