Soup soup and more soup

Post by **LovelyLadyLux** » Sun Sep 25, 2011 9:19 pm

Every fall I really get a yen for soup on the cold blustery days AND we're now there at cold blustery days. Been soaking about 7 or 8 different types of beans all night and today am making a bean soup. The main flavours are turmeric and cumin. 'tis really good and the kind of soup that keeps you warm no cold nippy days.

Post by **Horus** » Mon Sep 26, 2011 10:06 am

In that case we need the recipe.

Post by **Goddess** » Sat Oct 08, 2011 12:52 pm

Beans, Beans, good for your heart; the more you eat the more you .......
At least that's been my experience with Bean soup - lethal stuff! No need to bother with weapons opf mass destruction - just have the army eat this to clear the zone!

I've got a big tub of roasted veggie soup sat in my freezer, got a tinge of lemon to it - not sure how that will work out though.

Post by **Horus** » Sat Oct 08, 2011 2:07 pm

I reckon that should be quite tasty Goddess

give it a bit of a tang.
Since growing some really nice (not too hot) chillies this year and harvesting a fine crop, Mrs H has been adding them to all and everything to add a bit of zing. Mind you she did overdo it a bit on a beef stir fry last week when she threw in about 6 nice red ones, ouch! very hot and a bit of a cooling breeze from those beans in certain areas would have been welcome.

Post by **Goddess** » Sat Oct 08, 2011 2:45 pm

Don't know which of us lowered the tone more, Horus!!

Post by **Horus** » Sat Oct 08, 2011 8:39 pm

Goddess wrote:
Don't know which of us lowered the tone more, Horus!!

You started it

Post by **LovelyLadyLux** » Sat Dec 10, 2011 11:44 pm

Making the same bean soup again today........

- as many different types of beans as I can lay hands on. Soak 'em for a few hours then cook up. use about 3 cups of beans total.

- soup stock/chicken stock/beef stock - a potful to put the boiled bean in
- 1 onion
- 1/4 of a green cabbage shredded
- 1 tin of tomato sauce (16 ounces)
- 1 tin of stewed tomatoes (16 ounces)

Once the beans are cooked and soft I simmer them in the stock and add the spices
- garlic
- cumin
- turmeric
- parsley
- oregano (just a bit)
- cayenne
- black peppers - I grind the black pepper corns

** All the spices are 'to taste.' I'm kinda heavy handed on spice but I like the soup pretty hot (spice-wise) so I'm adding quite a bit. The oregano I find enhances the tomato.

Once the soup is about half simmered you can either add pinches of lean hanburger to it OR I also add a 'protein' - it is Indian, not sure what to call it but it looks like chunks of break. It is dried and hard. You add it to boiled water and cook it 'til it swells. Alone it has no flavour but when you add it to your soup it gives you the protein.

This is about as close to having a recipe as I come

Most of my meals are just prepared 'off the cuff' so to speak and i can never recreate exactly the same meal twice. Today however is pretty damp cold and blustery so a big pot of soup is gonna go down well.

Post by **Horus** » Sun Dec 11, 2011 12:01 am

Mmm, plenty of beans

that should be a good antidote to my hot peppers in the post higher up, a nice cooling breeze would be very welcome.