Adding to bean soup
 

I love various bean soups and make them frquently; in fact a batch is in my
crockpot cooking right now.

I normally eat it plain, but yesterday thougt about trying broad noodles or
dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
goes well with bean soup?

TIA


--
I love a good meal! That's why I don't cook.

Adding to bean soup
 

On Thursday, September 5, 2019 at 12:34:42 PM UTC-4, KenK wrote:
> I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
> goes well with bean soup?
>
> TIA
>
>
> --
> I love a good meal! That's why I don't cook.

We put nokedli in our navy bean soup sometimes. Even in a green bean soup they are good in there. here's a recipe for nokedli; simple. Ours are a bit bigger though.
https://www.venturists.net/hungarian...lings-nokedli/

Adding to bean soup
 

On Thursday, September 5, 2019 at 12:34:42 PM UTC-4, KenK wrote:
> I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
> goes well with bean soup?

I consider bean soup to be starchy enough. I only do lentil soup, but I like
to add any of these:

Cooked cabbage (I keep some in the freezer for just such an occasion)
Spinach (ditto)
Cauliflower
Smoked sausage
Bacon

Sometimes I mix half a serving of lentil soup with half a serving of
vegetable soup. I usually have single-serving bags of each in the
freezer.

Cindy Hamilton

Adding to bean soup
 

On Thursday, September 5, 2019 at 9:34:42 AM UTC-7, KenK wrote:
> I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
> goes well with bean soup?
>
> TIA
>
>
> --
> I love a good meal! That's why I don't cook.

I love this recipe for a Corsican style bean soup. We served it in the restaurant and people loved it.

http://hizzoners.com/index.php/recip...-corsican-soup

Adding to bean soup
 

On Thursday, September 5, 2019 at 11:34:42 AM UTC-5, KenK wrote:
>
> I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
> goes well with bean soup?
>
> TIA
>
I know you were asking about noodles or dumplings but I add a package of
diced or cubed ham to my bean soups. They come in 8 ounce packages and
really add a nice flavor and a protein.

Just a suggestion......

Adding to bean soup
 

On 18:17 5 Sep 2019, ImStillMags > wrote:

> On Thursday, September 5, 2019 at 9:34:42 AM UTC-7, KenK wrote:
>> I love various bean soups and make them frquently; in fact a batch is
>> in my crockpot cooking right now.
>>
>> I normally eat it plain, but yesterday thougt about trying broad
>> noodles or dumplings with a bowlful. I can't see why they wouldn't but
>> perhaps neither goes well with bean soup?
>>
>> TIA
>>
>>
>> -- I love a good meal! That's why I don't cook.
>
> I love this recipe for a Corsican style bean soup. We served it in the
> restaurant and people loved it.
>
> http://hizzoners.com/index.php/recip...-corsican-soup

Although such a soup looks like a indiscriminate mess of every spare
ingredient in the larder (as Squirt might use), it is in fact superb
and one of my all-time favourite soups.

I first tried it on the Adriatic coast of Italy, a long way from Corsica, so
perhaps it's widespread.

Adding to bean soup
 

"KenK" > wrote in message
...
>I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles
> or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps
> neither
> goes well with bean soup?
>
> TIA

Beans are carbs. People don't usually add carbs to carbs. That being said, I
have had black bean soup with potatoes in it. I don't care for it that way
though. I usually add carrots, celery, onion and maybe bell peppers to bean
soup. Depends on the type of beans I use. But if carbs aren't an issue for
you, then by all means add what you want!

Adding to bean soup
 

"A Moose in Love" > wrote in message
...
> On Thursday, September 5, 2019 at 12:34:42 PM UTC-4, KenK wrote:
>> I love various bean soups and make them frquently; in fact a batch is in
>> my
>> crockpot cooking right now.
>>
>> I normally eat it plain, but yesterday thougt about trying broad noodles
>> or
>> dumplings with a bowlful. I can't see why they wouldn't but perhaps
>> neither
>> goes well with bean soup?
>>
>> TIA
>>
>>
>> --
>> I love a good meal! That's why I don't cook.
>
> We put nokedli in our navy bean soup sometimes. Even in a green bean soup
> they are good in there. here's a recipe for nokedli; simple. Ours are a
> bit bigger though.
> https://www.venturists.net/hungarian...lings-nokedli/

Ooh! Green bean soup sounds good. What do you put in it?

Adding to bean soup
 

"ImStillMags" > wrote in message
...
> On Thursday, September 5, 2019 at 9:34:42 AM UTC-7, KenK wrote:
>> I love various bean soups and make them frquently; in fact a batch is in
>> my
>> crockpot cooking right now.
>>
>> I normally eat it plain, but yesterday thougt about trying broad noodles
>> or
>> dumplings with a bowlful. I can't see why they wouldn't but perhaps
>> neither
>> goes well with bean soup?
>>
>> TIA
>>
>>
>> --
>> I love a good meal! That's why I don't cook.
>
> I love this recipe for a Corsican style bean soup. We served it in the
> restaurant and people loved it.
>
> http://hizzoners.com/index.php/recip...-corsican-soup

That sounds good except for the ham. I think I would leave that out.

Adding to bean soup
 

On Thursday, September 5, 2019 at 6:24:45 PM UTC-4, Julie Bove wrote:
> "A Moose in Love" > wrote in message
> ...
> > On Thursday, September 5, 2019 at 12:34:42 PM UTC-4, KenK wrote:
> >> I love various bean soups and make them frquently; in fact a batch is in
> >> my
> >> crockpot cooking right now.
> >>
> >> I normally eat it plain, but yesterday thougt about trying broad noodles
> >> or
> >> dumplings with a bowlful. I can't see why they wouldn't but perhaps
> >> neither
> >> goes well with bean soup?
> >>
> >> TIA
> >>
> >>
> >> --
> >> I love a good meal! That's why I don't cook.
> >
> > We put nokedli in our navy bean soup sometimes. Even in a green bean soup
> > they are good in there. here's a recipe for nokedli; simple. Ours are a
> > bit bigger though.
> > https://www.venturists.net/hungarian...lings-nokedli/
>
> Ooh! Green bean soup sounds good. What do you put in it?

It's slightly thickened; bacon fat, then saute' onions, garlic in there, make a roux with some flour. I've only made it with fresh beans in season. Anyway, add chicken stock. I don't use recipes much, so I hunted for one that's similar. Also, sour cream is a must.
This is a Transylvanian recipe, so there's garlic in there...

https://www.allrecipes.com/recipe/13...een-bean-soup/

They use vinegar, which I've never done, but it could be a nice touch.

Adding to bean soup
 

On Thursday, September 5, 2019 at 6:26:57 PM UTC-4, Julie Bove wrote:
> "ImStillMags" > wrote in message
> ...
> > On Thursday, September 5, 2019 at 9:34:42 AM UTC-7, KenK wrote:
> >> I love various bean soups and make them frquently; in fact a batch is in
> >> my
> >> crockpot cooking right now.
> >>
> >> I normally eat it plain, but yesterday thougt about trying broad noodles
> >> or
> >> dumplings with a bowlful. I can't see why they wouldn't but perhaps
> >> neither
> >> goes well with bean soup?
> >>
> >> TIA
> >>
> >>
> >> --
> >> I love a good meal! That's why I don't cook.
> >
> > I love this recipe for a Corsican style bean soup. We served it in the
> > restaurant and people loved it.
> >
> > http://hizzoners.com/index.php/recip...-corsican-soup
>
> That sounds good except for the ham. I think I would leave that out.

I like bean soup made with smoked pork hock. Maybe you'd like smoked turkey drumstick in there?

Adding to bean soup
 

"A Moose in Love" > wrote in message
...
On Thursday, September 5, 2019 at 6:24:45 PM UTC-4, Julie Bove wrote:
> "A Moose in Love" > wrote in message
> ...
> > On Thursday, September 5, 2019 at 12:34:42 PM UTC-4, KenK wrote:
> >> I love various bean soups and make them frquently; in fact a batch is
> >> in
> >> my
> >> crockpot cooking right now.
> >>
> >> I normally eat it plain, but yesterday thougt about trying broad
> >> noodles
> >> or
> >> dumplings with a bowlful. I can't see why they wouldn't but perhaps
> >> neither
> >> goes well with bean soup?
> >>
> >> TIA
> >>
> >>
> >> --
> >> I love a good meal! That's why I don't cook.
> >
> > We put nokedli in our navy bean soup sometimes. Even in a green bean
> > soup
> > they are good in there. here's a recipe for nokedli; simple. Ours are
> > a
> > bit bigger though.
> > https://www.venturists.net/hungarian...lings-nokedli/
>
> Ooh! Green bean soup sounds good. What do you put in it?

It's slightly thickened; bacon fat, then saute' onions, garlic in there,
make a roux with some flour. I've only made it with fresh beans in season.
Anyway, add chicken stock. I don't use recipes much, so I hunted for one
that's similar. Also, sour cream is a must.
This is a Transylvanian recipe, so there's garlic in there...

https://www.allrecipes.com/recipe/13...een-bean-soup/

They use vinegar, which I've never done, but it could be a nice touch.

---

Ah... Sour cream is a no go for me, but thanks!

Adding to bean soup
 

"A Moose in Love" > wrote in message
...
> On Thursday, September 5, 2019 at 6:26:57 PM UTC-4, Julie Bove wrote:
>> "ImStillMags" > wrote in message
>> ...
>> > On Thursday, September 5, 2019 at 9:34:42 AM UTC-7, KenK wrote:
>> >> I love various bean soups and make them frquently; in fact a batch is
>> >> in
>> >> my
>> >> crockpot cooking right now.
>> >>
>> >> I normally eat it plain, but yesterday thougt about trying broad
>> >> noodles
>> >> or
>> >> dumplings with a bowlful. I can't see why they wouldn't but perhaps
>> >> neither
>> >> goes well with bean soup?
>> >>
>> >> TIA
>> >>
>> >>
>> >> --
>> >> I love a good meal! That's why I don't cook.
>> >
>> > I love this recipe for a Corsican style bean soup. We served it in the
>> > restaurant and people loved it.
>> >
>> > http://hizzoners.com/index.php/recip...-corsican-soup
>>
>> That sounds good except for the ham. I think I would leave that out.
>
> I like bean soup made with smoked pork hock. Maybe you'd like smoked
> turkey drumstick in there?

No. I prefer no meat,

Adding to bean soup
 

KenK wrote:

> I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
> goes well with bean soup?

i really like the flexibility of making them plain
and then freezing them in quart jars. when i want some
beans i take a jar out of the freezer and put it in the
fridge and i can use them in so many ways from that
starting point.

as filler on/in salads,
with cheese and onions on top,
hot sauces,
open faced grilled cheese sammiches,
with or in eggs,
etc.

to experiment with different things you could
perhaps try different dry spices in small quantities
alone in a small batch to see if you like that.

there are a lot of different mints, basils, bay leaf,
dill, celery seed, anise, licorice, keffir lime and
other citrus, odd spices you've never tried before just
to check 'em out, nutmeg, cardamom, chili peppers
(roasted, fried, dried, ground, fresh, etc.).

a little nutmeg goes a long ways and can add some
surprising twists to existing dishes you've been
cooking for years.

cold salads in the summer are also usually good
places to add some beans for the fiber and filler.

one sauce that is easy to make is tatziki and
that is a good light sauce over almost any kind of
bean.

hummus or other bean pastes...

some beans roasted are pretty good (peanuts and
soybeans are great snacks).

i don't really ever get tired of beans in any
form, the basic texture and flavor of beans varies
enough between types that i can be happy with them
plain or with just a bit of cheese or butter.

plus i love beans fresh off the plant or the
various shellies/lima beans. we really can't
ever grow enough of these.


songbird (can you tell i've not had breakfast yet? :)

Adding to bean soup
 

A Moose in Love > wrote in
:

> On Thursday, September 5, 2019 at 6:26:57 PM UTC-4, Julie Bove wrote:
>> "ImStillMags" > wrote in message
>> ...
>> > On Thursday, September 5, 2019 at 9:34:42 AM UTC-7, KenK wrote:
>> >> I love various bean soups and make them frquently; in fact a batch
>> >> is in my
>> >> crockpot cooking right now.
>> >>
>> >> I normally eat it plain, but yesterday thougt about trying broad
>> >> noodles or
>> >> dumplings with a bowlful. I can't see why they wouldn't but
>> >> perhaps neither
>> >> goes well with bean soup?
>> >>
>> >> TIA
>> >>
>> >>
>> >> --
>> >> I love a good meal! That's why I don't cook.
>> >
>> > I love this recipe for a Corsican style bean soup. We served it in
>> > the restaurant and people loved it.
>> >
>> > http://hizzoners.com/index.php/recip...-corsican-soup
>>
>> That sounds good except for the ham. I think I would leave that out.
>
> I like bean soup made with smoked pork hock. Maybe you'd like smoked
> turkey drumstick in there?
>

Or smoked turkey wing. Those are what I always used with bean soup for
many years. Now I'm cheap and just use whatever meat is available in the
fridge or freezer to provide a little flavor.

--
I love a good meal! That's why I don't cook.

Adding to bean soup
 

On Thu, 5 Sep 2019, KenK wrote:

> I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
> goes well with bean soup?

noodles should be round and shortish, I think, like ditalini or elbows.

Pastas are fine with beans. think Pasta e Fagiole, or Chili Mac.

Adding to bean soup
 

KenK wrote:
>
> I love various bean soups and make them frquently; in fact a batch is in my
> crockpot cooking right now.
>
> I normally eat it plain, but yesterday thougt about trying broad noodles or
> dumplings with a bowlful. I can't see why they wouldn't but perhaps neither
> goes well with bean soup?

Since the thought somewhat appeals to you, go for it.
Try just a small amount. Doesn't sound bad to me.

As an alternative, maybe a buttered roll with your bean soup. Not
too soft (butter). Keep it thick enough to have some body.

Adding to bean soup
 

Gary wrote:

> KenK wrote:
> >
> > I love various bean soups and make them frquently; in fact a batch
> > is in my crockpot cooking right now.
> >
> > I normally eat it plain, but yesterday thougt about trying broad
> > noodles or dumplings with a bowlful. I can't see why they wouldn't
> > but perhaps neither goes well with bean soup?
>
> Since the thought somewhat appeals to you, go for it.
> Try just a small amount. Doesn't sound bad to me.

It's not though I am more apt to take some leftover beans and add them
to a noodle based soup. Just a balance difference there.

> As an alternative, maybe a buttered roll with your bean soup. Not
> too soft (butter). Keep it thick enough to have some body.

Yes. A firmer bread works best here. I have a rye bread that I make
that works well there. Similar to a jewish rye though I make it shaped
more like a fat baguette/sub roll. Cuts to nice rounds for enjoying
with soup. Wish I had some of that now but will have to make it
tomorrow.

Here's a version of a simple rye (I make it in dough mode to make othe
than machine shape):

MMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings

1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 ts Gluten powder
2 ts Bread machine yeast

A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
can also use regular white sugar in place of the brown.

This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.

Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.

From the VB kitchen of: xxcarol 1APR2008

MMMMM

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I have made ultra simple things out of semi necessity situations like running out of money or feeling too hungover to go outside. I'll look around and find the barest things. Funny how some of those times produced good meals. Gotta get creative. I eat meat but not loads of it. Still I like it in beans. So I made these meatless beans but had just enough stuff around to spice them up. A little oil. Butter is even better because it's more like eating an animal. Otherwise this dish was ultra simple and surprisingly good. I had some decent bread on hand. I toasted it. Then I located some seldom used cream cheese that had not gone bad. I'm yelling you, the cream cheese on that bread - and not a large amount - made that bean dish taste like it had meat in it. I can handle no meat with ease. But for people who don't want to eat meat per se but don't want to surrender it's taste I suggest just a small bit of cream cheese on bread and those beans will taste like they've got meat in them.

Ever eat a live animal? One that's still on the run. Nipping at its heels, tearing out chunks, chewing and munching, out if breath and hungry at the same time. Whoa! What an experience.

Adding to bean soup
 

Adding to bean soup
 

On 9/5/2019 6:03 PM, A Moose in Love wrote:

> It's slightly thickened; bacon fat, then saute' onions, garlic in there, make a roux with some flour. I've only made it with fresh beans in season. Anyway, add chicken stock. I don't use recipes much, so I hunted for one that's similar. Also, sour cream is a must.
> This is a Transylvanian recipe, so there's garlic in there...
>
> https://www.allrecipes.com/recipe/13...een-bean-soup/

Sounds good.

As I'm always buying fresh grn beans fer my minestrone, I may try it!
Never thought of grn baans in a roux. Replenishing my stock of bacon
fat as we talk.

Anyone fer a BLT? ;)

nb

Adding to bean soup
 

On Wednesday, September 11, 2019 at 9:46:51 AM UTC-4, Gary wrote:

> I'll try the bread with cream cheese sometime. Do you add it to
> the beans or just eat it along with the beans?

At first I thought you were joking, but who am I to make such assumptions? To be honest I can't remember what kind of bread it was, but I know it was not hot bread, although it may have been toasted, because whatever it was it was crispy and the cream cheese was hard and did not melt. Of course the cream cheese and bread are not tossed into the mix. Who knows, that might be alright too. Anyway, it could have been just that one night, how hungry I was - it's not like I've tried it since because I don't always have cream cheese around. I remember the cream cheese stayed hard so the bread was not hot. When I was a kid living for a time with my grandparents my grandfather would get up about 5am and the whole house would smell like toast. Then he'd go back to bed and get up 3 hours later or so. When he'd eat the toast he'd first scrape the black off the toast, 'cause he toasted it really good I guess, then he'd put hard butter straight out of the fridge on it. Real butter of course. As a kid I thought it odd but it makes sense for people who like a hard spread to stay hard. That is the way I remember the cream cheese on whatever type of bread I used when I ate the beans. I did not slather the stuff on. But it was evident because it was hard and cold and matched up well with the hot beans and also gave a meat-like flavor to the meal. But as I say, hunger could have played a role. It does you know. Like when I'd drive cab I'd pick up all these drunk college kids to go home at closing time and some of them would say, "Wait, let me get a hot dog from Sam", the street vendor guy on that street of bars. He had a lucky spot. All these kids almost without fail would rave about Sam's great hot dogs. One night I had one, in the cab. It was nothing special, not even close. Being hungry and drunk makes a lot of things taste good. Gonna respond to the rest of your post separately.

> You like all-in-one meals. Try this sometime. Your favorite baked
> beans, then add in some ground beast and some corn. A sizable
> batch will last you many delicious meals. Eat with buttered bread
> or rolls. That meal should please you.
>
> > Ever eat a live animal? One that's still on the run.
> > Nipping at its heels, tearing out chunks, chewing and munching,
> > out if breath and hungry at the same time.
> > Whoa! What an experience.
>
> And there ya go....yoose always have to toss in some weird
> comment. ha ha
>
> Anyway, how have you been? Long time, no hear. Are you still in
> NC? Get any hurricane dorian problems last week? I lost power
> here for about 6 hours - quite boring.
>
> :)

Adding to bean soup
 

On Wednesday, September 11, 2019 at 9:46:51 AM UTC-4, Gary wrote:

> You like all-in-one meals. Try this sometime. Your favorite baked
> beans, then add in some ground beast and some corn. A sizable
> batch will last you many delicious meals. Eat with buttered bread
> or rolls. That meal should please you.

> And there ya go....yoose always have to toss in some weird
> comment. ha ha

> Anyway, how have you been? Long time, no hear. Are you still in
> NC? Get any hurricane dorian problems last week? I lost power
> here for about 6 hours - quite boring.


I am honored that you remember me saying I like all in one meals. In fact, to be honest while trying to remain humble at the same time I find my meals have evolved to the level where I don't find myself looking around at recipes or trying to learn new ways to cook things because I find my stuff superior to most I have tried elsewhere. But I am not a cook and never claimed to be. I just toss things together. I like my method of prepping and eating the same thing 6 days in a row. 7 meals in all. It allows me to try something different any old day without ruining the whole thing. Sometimes I'll add something that seems not to belong and it winds up being a staple.. Your contribution is not a recipe per se, so of course I looked at it, and yes I do something similar, adding at different times all sorts of stuff from potatoes boiled or microwaved separately to rice to mushrooms to meat (almost always), all as you say added separately. I'm not alone. Every so often I'll see someone post a recipe for jambalaya or some other pilaf type dish that normally calls for rice to be made with other things, and the person posting it will say they add the rice at the end. I like that idea. Go with the base, something you like and can trust, then add stuff to it here and then, not while you're cooking it. Thanks for the corn suggestion.. I sometimes add corn to mashed potatoes, which I have not made in a long time. Straight off the cob with a knife. About two ears to 3 pounds of mashed taters. I like it. I started it a few years ago when constipation problems were getting to me and I wanted to see how long after eating my turds came out - so I added corn to the beans one day just to keep my eye on things, looking for those little yellow gems in hopefully the next day's turd supply. But then it went beyond that and I found out I actually liked the corn in the taters, so it became a regular with me. Thanks Gary. Oh, as to where I've been, I've been nowhere, just don't post here regularly. I don't want to butt in on a genuine food article. I am a civil guy at heart. Believe me!