"Todd" > wrote in message
...
> On 01/13/2013 05:06 PM, Julie Bove wrote:
>> This time I did not use a recipe or any actual broth and it came out
>> better
>> than ever! Bean with bacon again but I used small white beans because I
>> was
>> out of navy. Quick soak method and these beans cooked at 45 minutes even
>> though the package said 1-2 hours. I just added the onion, carrot,
>> celery
>> and bacon to the water. Also some chopped dried shallots at the end
>> because
>> it wasn't oniony for me. Perfect touch! Also two basil leaves, plenty
>> of
>> salt, pepper, parsley, a can of chopped tomatoes and three squirts of
>> lemon
>> juice. Really good flavor!
>>
>>
>
> Oh this sounds really good. I can not use beans because they are too
> high carb, but should be able to modify around the problem.
>
You might get around this by adding a lot more non starchy veggies and only
a small amount of beans. I have done this too.

> Question: is there a rule when to use lemon juice?

This, I don't know. I was given the suggestion here when my last batch of
bean soup didn't have blended flavors. And it worked.
>
> Just an aside: I have found the only lemon anything I like
> comes from a fresh squeezed lemon. The bottled stuff
> is disgusting. Maybe I am just weird. Love fresh lemon
> on shrimp. Plus it deodorizes the air when it is cooking
> (the arm candy hates the smell of fish). I add
> more after is finishes cooking.

I prefer the fresh but they are usually too expensive. I will be getting
some this week though. Albertsons has them on sale and also limes for a
good price. I don't mind the bottled in stuff like this.