In article >,
says...
>
> On 2018-03-02 5:31 PM, graham wrote:
> > On 2018-03-02 2:00 PM, Dave Smith wrote:
> >> . It was pretty good but lacking
> >> something. I picked up some sweet potatoes on the way home and tried
> >> making a batch. It has to be one of the world's easiest soups to
> >> make.* I added some Jamaican curry powder while the veggies were being
> >> sauteed.** It turned out great.
> >
> > I was given a small packet of fancy-schmancy legume mix for soup. I made
> > it yesterday following the recipe on the packet adding the trinity and
> > some minced pork. However, I completely underestimated the amount of
> > water needed to cook the dry stuff. The mix expanded so much that I had
> > to transfer it to a bigger pot whereupon it absorbed even more water. I
> > ended up with enough to feed the 5k from a 500g packet!
>
> I guess we need more experience. The only legume soup I make regularly
> is French Canadian Pea Soup and I add lots of water and let it cook down
> until the peas are mushy. I often use leftover lamb bones to make a
> sort of Scotch Broth, or use beef broth to make beef and barley. No
> matter how much barley I add it always ends up being way too much. I
> want enough to have some of that barley goodness, but my intent is to
> make a lamb or beef soup with barley, not a barley mush.

"Scotch broth mix" (mixed legumes plus barley) is far from fancy-
schmancy :-)Home made soup is very traditional and popular in Scotland.

https://farmersgirlkitchen.co.uk/201...h-like-a-scot/

If you scroll down to the pics you'll see how little of the dried mix
is needed. I recommend overnight pre-soaking otherwise the peas stay
hard.

For that reason I more often use either lentils or pearl barley in
soups, both cook quite quickly and neither need pre-soaking.

Janet UK