zxcvbob

It looks *edible* to me, but that's about it. (I wouldn't particularly
want to eat it.) I wonder if the original recipe called for soaked
dried GN beans (drained and rinsed) and it got written down wrong
somewhere along the way. I can't think of any reason to drain and rinse
canned beans before putting them in soup -- the juice is the best part.


If "biig" buys a 1 pound bag of dried beans, it will usually have a soup
recipe on the label. Something like this: soak the beans, drain, and
cover with fresh water. (Small white beans are especially good for
soup.) Add a bay leaf, a ham hock or some diced ham, and chopped onion,
celery, and carrot. If you used a diced ham instead of ham hock, maybe
add a can of chicken broth. Cook for several hours until the beans are
soft. Season with salt and lots of pepper. The soup will be a lot
thicker the next day and may need to be thinned with some water or broth.

Bob

biig

Well, I may not know beans, but I'm smart enough to come here for
answers to my cooking questions..lol....Sharon

biig

Thanks, Nancree....I didn't know that...there is a lot of that type of
stuff that I know nothing about....but at least I'm bean educated
now....
lol Sharon

biig

Well, Shel, I won't knock it until I've tried it....Sharon

biig

This recipe is for quick to prepare meals, low in fat,sodium etc.
We're diabetic and have cholesterol issues too. The ham called for is
lean and low sodium. I think the amount of celery called for, will
season the dish to our taste. We aren't used to lots of
salt......Sharon

zxcvbob

The problem isn't the lack of seasoning, it's that you are starting with
canned beans and then cooking them for 8 hours. Rinsing the beans
before-hand is a ridiculous extra step that will diminish the soup quite
a bit.

If you make your recipe but use *dried* beans that you soaked overnight,
it might actually be good, and it wouldn't really be any more work.

Bob

mr libido incognito

Is you're Diabetic...the beans are too carby.
Nothing cooked in a crock pot can be considered quick.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

dee randall

"Beans, Beans, Good for Your Heart."
http://www.emersonecologics.com/Newswire.asp?id=254
Dee Dee

sf

Discard that soaking water and discard the water you use to bring your
beans up to their first boil.... it practically elimates "the musical
fruit" part of beans.

jmcquown

Sharon, I do a 5-bean soup in the crock pot which calls for canned beans. I
wouldn't bother with the sugar substitutes in what you have listed above -
not sure why that's even there - but I'd definitely add some dried marjoram
or oregano, say 1/2 tsp, and a couple of cloves of minced garlic. I use
beef stock (or substitute canned defatted broth) or vegetable broth. My
recipe doesn't call for tomato sauce. It does call for ground chili powder.
It's your soup; your call

Make sure the crock pot is set to low; basically all you're doing is heating
this over a long period of time while you're at work or whatever. I use a
little more liquid than you mentioned (but again, no tomato sauce, which
would make up the difference). In the last hour of cooking I throw in 1/4
c. pearl barley. It thickens the soup nicely and adds another little
something.

The canned beans in mine are all drained and rinsed in a collander prior to
putting them in the pot with the other stuff. Off the top of my head (cause
I'm lazy and don't feel like looking) mine has 1 can navy beans (smaller
than Great Northern but still a white bean), 1 can red kidney beans, 1 can
garbanzo beans (chick peas), 1 small can lima beans and a small can of cut
green beans.

Jill