reply to post by Flyingclaydisk
Nice read and great topic.
I spent a few years cooking for large groups and part of the lunch menu always included a soup.
I would like to add some more to your recipe from what I do remember about Bean Soup.
First off although your method is fine, it works and sometimes is the best way to go, I would like to make some recommendations. First I would like to
recommend cooking or soaking some garbanzo beans overnight. This will be part of the base.From there I would start a Chicken Broth. I prefer the
Chicken Stock that comes in a jar, it's concentrated and it's in the form of a paste and is delicious when creating a soup from it. I use a little
more stock then water if you follow the stock directions on the jar to make the broth.
The key to good cooking is tasting. Taste everything. If you aren't sure if you added enough stock to the water, taste it and get it right to your
taste buds. Add pepper, salt. whatever you think it needs. Once you think it tastes good, great, or excellent, others will also think so too.
Onion and celery are the next most important bases to almost all soups from what I have learned. You can liquefy almost any solid in a food processor,
robo coup, or a blender by adding some liquid to it. In this case water or the cooking broth could be added to the chopped onions or celery and made
into a liquid. Add just enough liquid and not too much to accomplish this. What I have and what is highly recommended is the hand held type that plugs
in and you can use it right in your pot of soup while you are cooking it. It blends everything together while you are cooking it, it chops up
everything as you move it around.
So I would boil the water, then add my chopped onions and celery and blend and liquify them right into the soup. Then add the stock from the jar.
Start with the label directions and add more or less to taste. Add your pepper as well. This is already a great soup and it will only get better. Add
your Garbanzo beans and turn them into soup as well, completely liquifying them. A good soup requires almost as much stirring as simmering. Add your
navy beans and cook with some smoked ham, touch of bacon bits or bacon and anything else you like. You can grind everything up into true soup form
with that handheld mixer/chopper. They cost around $30 for a good one at most kitchen stores/departments.
You can then leave the beans whole or as I like to do, I chop about half of them and turn them into the soup to.
Smoke flavoring is a good ingredient for this soup as well.
Get a handheld mixer/chopper and become a soup pro.
Garbonzo beans are real good for you and when incorporated into the broth become part of a great soup.
Use the chicken stock from the jar to create the broth.
Taste, taste, taste until you are done adding and cooking all of your ingredients.