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cshenk cshenk is offline
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Default Bean Soup (WAS: Chili sans-carne)

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.