On Wed, 9 Jun 2021 18:46:13 -0400, jmcquown >
wrote:

>On 6/8/2021 9:17 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 6/7/2021 6:25 PM, cshenk wrote:
>>>> Michael Trew wrote:
>>>>
>>>>> On 6/4/2021 8:36 PM, cshenk wrote:
>>>>>> jmcquown wrote:
>>>>>>
>>>>>>> On 6/3/2021 1:03 AM, Michael Trew wrote:
>>>>>>>> I made my typically chili con carne from my pre-war Better
>>>>>>>> Homes/Gardens cook book, but I decided to nix half of the
>>>>>>>> cost of the dish and make it without ground beef this time;
>>>>>>>> vegetarian if you will. Substituted butter/olive oil for
>>>>>>>> the fat and started off frying garlic/onions, then adding
>>>>>>>> crushed tomatoes, green pepper and seasoning; finally lots
>>>>>>>> of kidney/pinto/black beans.
>>>>>>>>
>>>>>>>> Honestly, I didn't feel that it was missing much of anything
>>>>>>>> without the ground beef... it maybe halved the cost, which
>>>>>>>> was a nice bonus. Other than adding a lot of beans, does
>>>>>>>> anyone have useful tips on "vegetarian chili"?
>>>>>>>
>>>>>>> Not chili and not "vegetarian", although you could make it
>>>>>>> so. I make a nice spicy bean soup using black beans, red
>>>>>>> kidney, garbanzos, great northern, navy, pinto and cut green
>>>>>>> beans. If you want it to be vegetarian use vegetable
>>>>>>> stock/broth rather than beef. Can't guarantee how good it
>>>>>>> will taste if you use just water or vegetable "stock".
>>>>>>>
>>>>>>> I do sautee the onion and garlic in butter/oil. This quick
>>>>>>> fix soup uses canned versions of all the beans. One can of
>>>>>>> each type of bean, e water and stock to cover. Add all the
>>>>>>> herbs and spicse. Simmer on low heat for about 2 hours.nd the
>>>>>>>
>>>>>>> You could add canned crushed tomatoes at some point if you
>>>>>>> like.
>>>>>>>
>>>>>>> This bean soup is nicely spiced, seasoned with ground chili
>>>>>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper
>>>>>>> and a Tbs. of liquid Tabasco or some other hot sauce.
>>>>>>>
>>>>>>> I thicken the soup with 1/4 cup of pearled barley added in the
>>>>>>> last 20 minutes of cooking. The soup is quite nicely spiced
>>>>>>> and filling. I nearly always bake a skillet of cornbread to
>>>>>>> go with it. If I'm feeling adventurous, cornmeal griddle
>>>>>>> cakes cooked on the stove top to go with.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> BTW,
>>>>>>
>>>>>>>> I made my typically chili con carne from my pre-war Better
>>>>>>>> Homes/Gardens cook book, but I decided to nix half of the
>>>>>>>> cost of the dish and make it without ground beef this time;
>>>>>>>> vegetarian if you will. Substituted butter/olive oil for
>>>>>>>> the fat and started off frying garlic/onions, then adding
>>>>>>>> crushed tomatoes, green pepper and seasoning; finally lots
>>>>>>>> of kidney/pinto/black beans.
>>>>>>
>>>>>> I don't see beef stock in there. I see it only as a comment
>>>>>> from another? I must be odd. I've never used stock in any
>>>>>> chili. Just canned tomatoes.
>>>>>
>>>>> I believe that she meant the stock for the bean soup. I've never
>>>>> used stock in chili either.
>>>>
>>>> Humm, I've never used stock for making beans either. Guess that's
>>>> why I didn't get that one.
>>>>
>>> It's bean SOUP. I use beef stock. Even with the seasonings it would
>>> be pretty darn bland made with just water.
>>>
>>> Jill
>>
>> Sorry, mine isn't bland and doesn't use stock.
>>
>I've not made your bean soup so I cannot comment about it. I do know
>mine would not be nearly as tasty if made with only water. And the
>pearled barley adds a nice touch to thicken the soup. It's nice and
>hearty and no, I never add tomatoes although some diced tomatoes
>wouldn't be detrimental.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith