In article >,
The Cook > wrote:

> I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?

Celery, carrots (only ONE carrot), perhaps a little chili powder.

A few drops of liquid smoke since you don't want any meat. I generally
use a smoked pork stock for beans. Bacon or ham.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"The Cook" > schrieb im Newsbeitrag
...
>I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?
>
>
Savory (Satureja hortensis).

Cheers,

Michael Kuettner

"The Cook" > wrote in message
...
>I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?
>
>

A little heat! Some cayenne or hot peppers. I usually use just enough of my
favorite hot salsa to give the soup color, but since you are using canned
tomatoes, just add the heat. (I would go easy on the tomatoes, as they can
overpower the beans.) I put a bay leaf or two in as well.

I am planning to make bean soup. I have been canning dried beans and
now have 4 cups of pintos and 1 cup of black beans left. I just
brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
saute onion and garlic, toss in all the veggies and add some salt,
pepper and cumin after it starts cooking.

What are some other items (no meat) that might help the flavor?


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
> I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?
>
>

To that mix, I would add some chili powder, bell peppers, a pinch of
oregano, and maybe some spicier peppers. And I'd do the sauteeing in
olive oil.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Oct 12, 12:13*pm, "Michael Kuettner" > wrote:
> "The Cook" > schrieb im Newsbeitragnews:7g84f4t0bim5s54cqhvaa43sn5rtg8erii @4ax.com...>I am planning to make bean soup. *I have been canning dried beans and
> > now have 4 cups of pintos and 1 cup of black beans left. *I just
> > brought up 2 pints of corn and 2 quarts of tomatoes. *I think I will
> > saute onion *and garlic, toss in all the veggies and add some salt,
> > pepper and cumin after it starts cooking.
>
> > What are some other items (no meat) that might help the flavor?
>
> Savory (Satureja hortensis).
>
> Cheers,
>
> Michael Kuettner

Try a little cinnamon or/and cocoa.

In article
>,
wrote:

> On Oct 12, 12:13*pm, "Michael Kuettner" > wrote:
> > "The Cook" <susan > schrieb im
> > Newsbeitragnews:7g84f4t0bim5s54cqhvaa43sn5rtg8erii @4ax.com...>I am planning
> > to make bean soup. *I have been canning dried beans and
> > > now have 4 cups of pintos and 1 cup of black beans left. *I just
> > > brought up 2 pints of corn and 2 quarts of tomatoes. *I think I will
> > > saute onion *and garlic, toss in all the veggies and add some salt,
> > > pepper and cumin after it starts cooking.
> >
> > > What are some other items (no meat) that might help the flavor?
> >
> > Savory (Satureja hortensis).
> >
> > Cheers,
> >
> > Michael Kuettner
>
> Try a little cinnamon or/and cocoa.

Only if you add chili. ;-d
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"The Cook" > schrieb im Newsbeitrag
...
> On Sun, 12 Oct 2008 18:13:41 +0200, "Michael Kuettner"
> > wrote:
>
>>
>>"The Cook" > schrieb im Newsbeitrag
. ..
>>>I am planning to make bean soup. I have been canning dried beans and
>>> now have 4 cups of pintos and 1 cup of black beans left. I just
>>> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
>>> saute onion and garlic, toss in all the veggies and add some salt,
>>> pepper and cumin after it starts cooking.
>>>
>>> What are some other items (no meat) that might help the flavor?
>>>
>>>
>>Savory (Satureja hortensis).
>>
>
> Summer or winter?

Both will work.
Satureja hortensis is the summer savory.
Satureja montana would be the winter savory.

Rosemary and thyme would also be a good addition.

Cheers,

Michael Kuettner

The Cook wrote:
>
> I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?
>
> --
> Susan N.
>

Bay leaf, Mexican oregano, chile, coriander seed. Garnish with chopped
spring/green onion and coriander leaves.

Or use a traditional bouquet garni: parsley, thyme and bay...can add
other herbs of choice.

On 12 Oct, 18:10, Arri London > wrote:
> The Cook wrote:
>
> > I am planning to make bean soup. *I have been canning dried beans and
> > now have 4 cups of pintos and 1 cup of black beans left. *I just
> > brought up 2 pints of corn and 2 quarts of tomatoes. *I think I will
> > saute onion *and garlic, toss in all the veggies and add some salt,
> > pepper and cumin after it starts cooking.
>
> > What are some other items (no meat) that might help the flavor?
>
> > --
> > Susan N.
>
> Bay leaf, Mexican oregano, chile, coriander seed. Garnish with chopped
> spring/green onion and coriander leaves.

I would use epazote instead of bay leaf - but that is very much a
matter or taste. ;-)

On Sun, 12 Oct 2008 18:13:41 +0200, "Michael Kuettner"
> wrote:

>
>"The Cook" > schrieb im Newsbeitrag
.. .
>>I am planning to make bean soup. I have been canning dried beans and
>> now have 4 cups of pintos and 1 cup of black beans left. I just
>> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
>> saute onion and garlic, toss in all the veggies and add some salt,
>> pepper and cumin after it starts cooking.
>>
>> What are some other items (no meat) that might help the flavor?
>>
>>
>Savory (Satureja hortensis).
>
>Cheers,
>
>Michael Kuettner
>

Summer or winter?

In article >,
The Cook > wrote:

> Thanks. I have all of those in the garden. Think I'll try some of
> the savory. I don't want to put too many things in and get a muddled
> flavor.

"Kiss" your recipes. "Keep it simple silly". :-)
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"The Cook" schrieb :
> On Sun, 12 Oct 2008 18:53:30 +0200, "Michael Kuettner" wrote:
>
>>
<snip>
>>Both will work.
>>Satureja hortensis is the summer savory.
>>Satureja montana would be the winter savory.
>>
>>Rosemary and thyme would also be a good addition.
>>
> Thanks. I have all of those in the garden. Think I'll try some of
> the savory. I don't want to put too many things in and get a muddled
> flavor.

The German name of savory is "Bohnenkraut" (bean spice), btw.
One of the side effects of it is to counter the bean induced <ahem>
tunes ;-)

Cheers,

Michael Kuettner

"The Cook" > wrote in message
...
>I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?
>

Water.

On Sun, 12 Oct 2008 18:53:30 +0200, "Michael Kuettner"
> wrote:

>
>"The Cook" > schrieb im Newsbeitrag
.. .
>> On Sun, 12 Oct 2008 18:13:41 +0200, "Michael Kuettner"
>> > wrote:
>>
>>>
>>>"The Cook" > schrieb im Newsbeitrag
...
>>>>I am planning to make bean soup. I have been canning dried beans and
>>>> now have 4 cups of pintos and 1 cup of black beans left. I just
>>>> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
>>>> saute onion and garlic, toss in all the veggies and add some salt,
>>>> pepper and cumin after it starts cooking.
>>>>
>>>> What are some other items (no meat) that might help the flavor?
>>>>
>>>>
>>>Savory (Satureja hortensis).
>>>
>>
>> Summer or winter?
>
>Both will work.
>Satureja hortensis is the summer savory.
>Satureja montana would be the winter savory.
>
>Rosemary and thyme would also be a good addition.
>
>Cheers,
>
>Michael Kuettner

Thanks. I have all of those in the garden. Think I'll try some of
the savory. I don't want to put too many things in and get a muddled
flavor.

On Sun, 12 Oct 2008 10:32:51 -0700 (PDT), Dragonblaze
> wrote:

>On 12 Oct, 18:10, Arri London > wrote:
>> The Cook wrote:
>>
>> > I am planning to make bean soup. *I have been canning dried beans and
>> > now have 4 cups of pintos and 1 cup of black beans left. *I just
>> > brought up 2 pints of corn and 2 quarts of tomatoes. *I think I will
>> > saute onion *and garlic, toss in all the veggies and add some salt,
>> > pepper and cumin after it starts cooking.
>>
>> > What are some other items (no meat) that might help the flavor?
>>
>> > --
>> > Susan N.
>>
>> Bay leaf, Mexican oregano, chile, coriander seed. Garnish with chopped
>> spring/green onion and coriander leaves.
>
>I would use epazote instead of bay leaf - but that is very much a
>matter or taste. ;-)
And availability. Bay I have, epazote I can't get to grow.

"cybercat" > wrote in message
...
>

>
> A little heat! Some cayenne or hot peppers. I usually use just enough of
> my favorite hot salsa to give the soup color, but since you are using
> canned tomatoes, just add the heat. (I would go easy on the tomatoes, as
> they can overpower the beans.) I put a bay leaf or two in as well.
I love this group. I'm also making my first ever bean soup and these
suggestions are good! I'm adding a little potato and will add some red
cabbage at the end, and I'm not usually a fan of "hot" but I added some
ground red pepper anyway. I didn't want anything hot that I'd bite into,
but the flavor of it sounds like a good touch.
>

"Cheryl" > wrote
> I love this group. I'm also making my first ever bean soup and these
> suggestions are good! I'm adding a little potato and will add some red
> cabbage at the end, and I'm not usually a fan of "hot" but I added some
> ground red pepper anyway. I didn't want anything hot that I'd bite into,
> but the flavor of it sounds like a good touch.
>>
>

I like bits of potato in mine, too. The heat needs to be just enough to
compliment the tang of the tomatoes! I like the idea of red cabbage. Hey, I
thought you didn't like beans?

"cybercat" > wrote in message
...
>
> "Cheryl" > wrote
>> I love this group. I'm also making my first ever bean soup and these
>> suggestions are good! I'm adding a little potato and will add some red
>> cabbage at the end, and I'm not usually a fan of "hot" but I added some
>> ground red pepper anyway. I didn't want anything hot that I'd bite into,
>> but the flavor of it sounds like a good touch.
>>>
>>
>
> I like bits of potato in mine, too. The heat needs to be just enough to
> compliment the tang of the tomatoes! I like the idea of red cabbage. Hey,
> I thought you didn't like beans?
>

Broadening the scope of what I'll eat. It was actually really tasty and
filling, and the cabbage was still crunchy. I used dried baby limas and
soaked them over night. Stupid question but I guess you discard the skins?
When I was rinsing them, skins were coming off and they didn't look like
what I'd want to put in the soup.

"Cheryl" > wrote
>
> Broadening the scope of what I'll eat.

How cool is that? Lots of people have real trouble doing this.

>It was actually really tasty and filling, and the cabbage was still
>crunchy.

I'm really glad you liked it. If you read up on beans, it's amazing how many
beneficial nutrients they contain. And dirt cheap, too.

>I used dried baby limas and soaked them over night. Stupid question but I
>guess you discard the skins? When I was rinsing them, skins were coming off
>and they didn't look like what I'd want to put in the soup.

Yeah, it's a matter of personal preference. When I soak my beans some of the
skins come off, and I drain them off with the rinse water.

(Another thing about beans... seems that the more often you eat them the
less problems with gassiness. At least for us.)

"cybercat" > wrote in message
...
>
> "Cheryl" > wrote
>>
>> Broadening the scope of what I'll eat.
>
> How cool is that? Lots of people have real trouble doing this.
>
I just felt that I need to. I've put off so many things for too long, and
my health is one of them. I've tried so many things in the last week since
my diagnosis and think I've been missing so much based on what it looks
like.

>>It was actually really tasty and filling, and the cabbage was still
>>crunchy.
>
> I'm really glad you liked it. If you read up on beans, it's amazing how
> many beneficial nutrients they contain. And dirt cheap, too.
>

Yup, that's why I decided to see if I could eat them. Partly as a meat
substitute.

>>I used dried baby limas and soaked them over night. Stupid question but I
>>guess you discard the skins? When I was rinsing them, skins were coming
>>off and they didn't look like what I'd want to put in the soup.
>
> Yeah, it's a matter of personal preference. When I soak my beans some of
> the skins come off, and I drain them off with the rinse water.
>
Ok.
> (Another thing about beans... seems that the more often you eat them the
> less problems with gassiness. At least for us.)
>
I'm so looking forward to that side effect. lol

"The Cook" wrote

>I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?

I dont think you need to add anything more! Just add enough black pepper
and cumin to make a 'bang' and you are set.

"Cheryl" > wrote in message
...
> "cybercat" > wrote in message
> ...
>>
>> "Cheryl" > wrote
>>>
>>> Broadening the scope of what I'll eat.
>>
>> How cool is that? Lots of people have real trouble doing this.
>>
> I just felt that I need to. I've put off so many things for too long, and
> my health is one of them. I've tried so many things in the last week
> since my diagnosis and think I've been missing so much based on what it
> looks like.
>
Besides, for several years I felt I didn't care if I lived or not. Wanna
know what has kept me going and especially now that I know I could have
heart disease or risk for a stroke? My cats and my mice. No one would take
care of them like I do. If I go suddenly I can't help that. But for now I
can help it to not go because of how I eat when I know it'll kill me.

In article >,
"Cheryl" > wrote:

> "cybercat" > wrote in message
> ...
> >
> > "Cheryl" > wrote
> >> I love this group. I'm also making my first ever bean soup and these
> >> suggestions are good! I'm adding a little potato and will add some red
> >> cabbage at the end, and I'm not usually a fan of "hot" but I added some
> >> ground red pepper anyway. I didn't want anything hot that I'd bite into,
> >> but the flavor of it sounds like a good touch.
> >>>
> >>
> >
> > I like bits of potato in mine, too. The heat needs to be just enough to
> > compliment the tang of the tomatoes! I like the idea of red cabbage. Hey,
> > I thought you didn't like beans?
> >
>
> Broadening the scope of what I'll eat. It was actually really tasty and
> filling, and the cabbage was still crunchy. I used dried baby limas and
> soaked them over night. Stupid question but I guess you discard the skins?
> When I was rinsing them, skins were coming off and they didn't look like
> what I'd want to put in the soup.

If the skins float off, I will discard them.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
"Cheryl" > wrote:

> "Cheryl" > wrote in message
> ...
> > "cybercat" > wrote in message
> > ...
> >>
> >> "Cheryl" > wrote
> >>>
> >>> Broadening the scope of what I'll eat.
> >>
> >> How cool is that? Lots of people have real trouble doing this.
> >>
> > I just felt that I need to. I've put off so many things for too long, and
> > my health is one of them. I've tried so many things in the last week
> > since my diagnosis and think I've been missing so much based on what it
> > looks like.
> >
> Besides, for several years I felt I didn't care if I lived or not. Wanna
> know what has kept me going and especially now that I know I could have
> heart disease or risk for a stroke? My cats and my mice. No one would take
> care of them like I do. If I go suddenly I can't help that. But for now I
> can help it to not go because of how I eat when I know it'll kill me.

Responsibilities keep us alive don't they? :-) I know just how you feel
babe. <hugs>
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Cheryl" wrote

> Broadening the scope of what I'll eat. It was actually really tasty and
> filling, and the cabbage was still crunchy. I used dried baby limas and
> soaked them over night. Stupid question but I guess you discard the
> skins? When I was rinsing them, skins were coming off and they didn't look
> like what I'd want to put in the soup.

Nothing silly in that question!

Answer: if you leave them in, many of us like them but there is no harm in
removal as the texture of them bothers some folks. Me, I never pre-soak any
dried beans but then again, I use a crockpot so it isnt needed.

"cybercat" wrote
> "Cheryl" wrote

>> Broadening the scope of what I'll eat.
>
> How cool is that? Lots of people have real trouble doing this.

Very cool and I apologized for picking on her earlier over 'picky eating'
which I hope she got. I'm not a meamie as you know.

The real trick to adapting to *any* new diet and 'staying with it' is to
replace over time, what you arent supposed to eat, with things you are but
it takes time, often years to really do it right and be happy.

My tale as it is: Mom is a lovely woman, but not a fancy cook and though
she kept 3 meals on the table at all times, it was not more than healthy and
bland. Thats ok as she did a fantastic job of raising 3 kids alone, and
cooking gourmet takes a dim second in anyone's books to that.

As a result though then I moved out, I found there was a huge number of
things I'd never experienced outside the rare badly cooked school lunch. I
knew what to do with canned veggies or a frozen block, but little more. On
my first night of cooking for my roomates, I got relegated to 'bottle
washer' ;-(

I decided then it would not be that way forever. I took to a habit i still
use as much as possible now. Every trip to the store, get at least one new
item (and I dont mean a new frzen dinner brand) that the budget can fit in.
Try it out. Get small amounts, just for testing.

I found out lots of interesting things. Like, cutting up USA huge eggplant
and boiling it in plain water is uucky extreme. (didnt even know to peel
it). Pears in fresh form vice a can, are very good.

As time progressed, I had to adapt for diet needs. First was sugar (family
problem, not hard as was raised low sugar), then cholestrol, and now
lowsodium. I adapt. I find new stuff to replace other stuff.

Wanna cut cholestrol and get exercise? Have a lady miss when killing the
live eel and put it just stunned in your pull cart and then watch it crawl
out in a busy street. OH MY! That was a fun one! (Was a silly gaigin
screaming and of course as i was pulling the cart, I swung it about behind
me to look and see what all the ruckus was. Clueless on on my face in bold
letters, locals loosing it at the sight).

Grin, have fun with food!

In article >, "cshenk" >
wrote:

--snip--

> I found out lots of interesting things. Like, cutting up USA huge eggplant
> and boiling it in plain water is uucky extreme.

Depends on what you do next; try these. Everybody we serve them to
thinks they're wonderful. Make a standard batch of pasta with the tomato
sauce of your choice and put these on top prior to serving:


Eggplant Meatballs

1 eggplant, peeled, diced 1/4"
1 lb. lean ground beef
3 slices bread, stale (heels work fine)
3 ea. eggs
1/2 cup Parmesan cheese, freshly grated
1/4 cup Italian parsley, chopped
1/4 tsp. fennel seed
1/4 tsp. pepper, freshly ground
1 tsp. salt
1/4 tsp. oregano, dried
1 clove garlic, minced

Cook the eggplant in boiling water until soft; pour into a colander to
drain. Put into a large bowl with the ground beef. Soak the bread in
water and squeeze dry. Tear bread into pieces and add to bowl, along
with remaining ingredients. Mix lightly but thoroughly, using your hands.

Using a 1/4 cup measure, scoop mixture and form into balls. Place on
greased shallow baking pan or cookie sheet and bake at 375 F for 30 to
35 minutes or until browned and cooked through.

Freezes well.

--

Isaac

In article >, "cshenk" >
wrote:

> I decided then it would not be that way forever. I took to a habit i still
> use as much as possible now. Every trip to the store, get at least one new
> item (and I dont mean a new frzen dinner brand) that the budget can fit in.
> Try it out. Get small amounts, just for testing.

I do that at the asian market. ;-) It's been very enlightening!

Nice post...
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >, "cshenk" >
wrote:

> Wanna cut cholestrol and get exercise? Have a lady miss when killing the
> live eel and put it just stunned in your pull cart and then watch it crawl
> out in a busy street. OH MY! That was a fun one! (Was a silly gaigin
> screaming and of course as i was pulling the cart, I swung it about behind
> me to look and see what all the ruckus was. Clueless on on my face in bold
> letters, locals loosing it at the sight).
>
> Grin, have fun with food!

<lol> That presents quite the picture. :-)
I wish they sold live eel here. All I can get is frozen ones that I
swear are really old!

They sell live catfish and tilapia and stun them by electrocution, then
gut them for you at the asian market.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"The Cook" > wrote
> Someone in another group asked why I canned the beans since they were
> shelf stable as they were. Someone else responded for convenience.
> That is a good part of it. I don't mind cooking them from scratch but
> sometimes I decide that I want something now.

This is why I keep canned black beans around. When I want something
delicious in a hurry, I just crush and chop some garlic, toss in a bit of
cumin and fresh ground pepper, simmer for a few minutes and I have a thick,
delicious dish perfect with a sprinkle of cheddar and a few tortilla chips.

I also priced canned
> beans at the grocery store yesterday. A 16 oz. can ran anywhere from
> about $.75 to $.95. A 1 lb. bag of pintos was $1.25 and a 10 lb. bag
> was $8.99. From a 1 lb bag of dried beans I get 2.5 to 3 pints of
> beans.
>

Wow, you do save money.

On Sun, 12 Oct 2008 11:18:23 -0500, The Cook >
wrote:

>I am planning to make bean soup. I have been canning dried beans and
>now have 4 cups of pintos and 1 cup of black beans left. I just
>brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
>saute onion and garlic, toss in all the veggies and add some salt,
>pepper and cumin after it starts cooking.
>
>What are some other items (no meat) that might help the flavor?


Thanks for all of the suggestions. By the time most of them were
posted and read, the soup was well on its way. I am keeping them and
will try them on later batches of the soup.

I remembered that I had a bell pepper that I picked the day before and
used it. There was also an additional 2 cups of cooked pintos in the
refrigerator. The other beans were already partially cooked for
canning. The only additional herb I added was oregano. It is a nice
vegetarian soup. It was also very economical. The tomatoes and corn
I had canned a year or so before with food from the garden. The dried
beans were about $.90 a pound. I will be eating it for several days.

Someone in another group asked why I canned the beans since they were
shelf stable as they were. Someone else responded for convenience.
That is a good part of it. I don't mind cooking them from scratch but
sometimes I decide that I want something now. I also priced canned
beans at the grocery store yesterday. A 16 oz. can ran anywhere from
about $.75 to $.95. A 1 lb. bag of pintos was $1.25 and a 10 lb. bag
was $8.99. From a 1 lb bag of dried beans I get 2.5 to 3 pints of
beans.

I am not suggesting that it is cheaper to buy and can everything. I
priced applesauce and it is cheaper to buy than make my own unless I
can get a good price on a bushel. I happen to have everything I need
for canning so that is not figured into the equation. And I have
time.

Dragonblaze wrote:
>
> On 12 Oct, 18:10, Arri London > wrote:
> > The Cook wrote:
> >
> > > I am planning to make bean soup. I have been canning dried beans and
> > > now have 4 cups of pintos and 1 cup of black beans left. I just
> > > brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> > > saute onion and garlic, toss in all the veggies and add some salt,
> > > pepper and cumin after it starts cooking.
> >
> > > What are some other items (no meat) that might help the flavor?
> >
> > > --
> > > Susan N.
> >
> > Bay leaf, Mexican oregano, chile, coriander seed. Garnish with chopped
> > spring/green onion and coriander leaves.
>
> I would use epazote instead of bay leaf - but that is very much a
> matter or taste. ;-)


That's not always available in every part of the country

On Sun, 12 Oct 2008 19:51:51 -0400, "Cheryl"
> wrote:

>I've tried so many things in the last week since my diagnosis

diagnosis? What did I miss?



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
The Cook > wrote:

> I am planning to make bean soup. I have been canning dried beans and
> now have 4 cups of pintos and 1 cup of black beans left. I just
> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
> saute onion and garlic, toss in all the veggies and add some salt,
> pepper and cumin after it starts cooking.
>
> What are some other items (no meat) that might help the flavor?

Parsley, sage, rosemary, and thyme. At least parsley, rosemary, and
thyme.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

In article >,
"Cheryl" > wrote:


> I love this group. I'm also making my first ever bean soup and these
> suggestions are good! I'm adding a little potato and will add some red
> cabbage at the end, and I'm not usually a fan of "hot" but I added some
> ground red pepper anyway. I didn't want anything hot that I'd bite into,
> but the flavor of it sounds like a good touch.
> >

Don't ruin a decent bean soup with red cabbage. Please. And be
judicious, please. You don't have to put every freakin' thing you have
in your spice drawer into your soup. Sometimes less is plenty. :-0)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

On 13 Oct, 17:02, Arri London > wrote:
> Dragonblaze wrote:
>
> > On 12 Oct, 18:10, Arri London > wrote:
> > > The Cook wrote:
>
> > > > I am planning to make bean soup. *I have been canning dried beans and
> > > > now have 4 cups of pintos and 1 cup of black beans left. *I just
> > > > brought up 2 pints of corn and 2 quarts of tomatoes. *I think I will
> > > > saute onion *and garlic, toss in all the veggies and add some salt,
> > > > pepper and cumin after it starts cooking.
>
> > > > What are some other items (no meat) that might help the flavor?
>
> > > > --
> > > > Susan N.
>
> > > Bay leaf, Mexican oregano, chile, coriander seed. Garnish with chopped
> > > spring/green onion and coriander leaves.
>
> > I would use epazote instead of bay leaf - but that is very much a
> > matter or taste. ;-)
>
> That's not always available in every part of the country

Well, dried epazote works fine, and if I can find it in London, that
should not be too hard a task in the USA... :-)

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Cheryl" > wrote:
>
>
>> I love this group. I'm also making my first ever bean soup and these
>> suggestions are good! I'm adding a little potato and will add some red
>> cabbage at the end, and I'm not usually a fan of "hot" but I added some
>> ground red pepper anyway. I didn't want anything hot that I'd bite into,
>> but the flavor of it sounds like a good touch.
>> >
>
> Don't ruin a decent bean soup with red cabbage. Please. And be
> judicious, please. You don't have to put every freakin' thing you have
> in your spice drawer into your soup. Sometimes less is plenty. :-0)
>

It was very good, though the cabbage turned everything purple. I'm
interested in knowing why you say that would ruin the soup? Thanks!

Cheryl

"Cheryl" > wrote
> It was very good, though the cabbage turned everything purple. I'm
> interested in knowing why you say that would ruin the soup? Thanks!
>

On the flip side of this being a great group, we have comments like
"Melba's." This, and the comment regarding "welcome to REAL cooking," made
yesterday by I can't recall, are the downside. People who ignore the fact
that a lot of cooking is personal taste are just not worth the attention.

"Melba's Jammin'" > wrote in message
...
> In article >,
> The Cook > wrote:
>
>> I am planning to make bean soup. I have been canning dried beans and
>> now have 4 cups of pintos and 1 cup of black beans left. I just
>> brought up 2 pints of corn and 2 quarts of tomatoes. I think I will
>> saute onion and garlic, toss in all the veggies and add some salt,
>> pepper and cumin after it starts cooking.
>>
>> What are some other items (no meat) that might help the flavor?
>
> Parsley, sage, rosemary, and thyme. At least parsley, rosemary, and
> thyme.
>

Disgusting in bean soup. But I would not say "do not ruin good bean soup by
putting these in," because you like them. I might have said, "this does not
sound good to me," but I am just as big an asshole as you are.