Alright you guys. I saw this in the grocery store today and bought a bag. I plan to make it tomorrow. I'm going to follow the recipe on the bag, but I'm tempted to add some carrots and maybe cubed potato. Maybe next time if it turns out good.
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Hurst's 15 Bean Soup
- Thread starter TickTockMan
- Start date
Yooper
Back to Creepy Old Fart
That stuff lives in my pantry all the time, I finally learned to only make half a bag. Pitch the 'flavor packet.' Use chicken broth. Onion powder is fine but you wouldn't notice real onion after you simmer for several hours. Limited garlic, of course. Maybe a bay leaf or two, or 'Italian Seasoning'-- pretty much whatever sounds good to you. I like to cut up and brown a ring of sausage (smoked, kielbasa, whatever you like, just not bologna) and add it in about an hour before consuming. Warning the beans cook down long enough and you almost end up with a stew. Note, the beans in the bag can vary! Might be 12, might be 21! All pretty much tastes the same but it's a warm, hearty cold weather kind of soup.
For single bean soup I like navy beans made with plain water and a pinch of salt and pepper.
Notice how I like beans "plain", but I use tomato/tomato paste, bouillon or broth, and packet spices with vegetable soup.
Notice how I like beans "plain", but I use tomato/tomato paste, bouillon or broth, and packet spices with vegetable soup.
I knew a guy who always served bean soup over a baked potato - absolutely heavenly.
TickTockMan
"Repent, Harlequin!"
Kahaih
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After posting this, feel free to put "Bean counter" on your resume. I'll back you up.
Vannie
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I pretty much start every bean soup with lots of garlic diced onions and celery. Sometimes adding bell pepper or carrot depending on what type of recipe. And pork. Bacon or pancetta. I like those Shady Brook Farms turkey sausage as well. Or circle's of a nice spicy Kielbasa
I've seen Lidia Bastianich put garlic onions carrots and celery along with a half pound of raw bacon in a large food processor and grind everything up.
Then she would put that in a heavy bottom soup pot and caramelize that nicely with some good olive oil. That was her soup starter. Add beans and broth and simmer away until everything is tender and thickened. I like to add some tomato paste as well for flavor and richness near the end.
Almost like an Italian soffritto with bacon.
Really good.
I made the soup today. I made the recipe as given on the bag. It's really easy to make and not complicated at all. You need a good-sized pot to make the whole recipe with all the beans, tomatoes, and 8 cups of water. I used a 5.5 quart pot, and it was full to 2–3 inches from the top. I did use the seasoning packet. I think it tastes pretty good, and I definitely will make it again. The recipe says salt and pepper to taste. I used 2 tsp of salt and a couple shakes of pepper. I needed to add more salt to the serving bowl, though. To me, it was a little bland, so I would add a bit more spices and use chicken or vegetable stock instead of water. Also, I would add some carrots and celery. No potatoes though, that would make it too thick.
I will have soup for lunch for the next few days, and so far, the air is clear.
Thanks for a good idea.
That's what I like about beans, once you make a pot you can change up the next time you make them.
Go fancy or keep it plain. I know guys who make a pot of beans with Christmas feast leftovers.
Go fancy or keep it plain. I know guys who make a pot of beans with Christmas feast leftovers.
Thad1527
Uncharted
Now I'm craving that too! I'll buy it on my next supermarket trip.
I am making chili tomorrow, but I just use canned kidney beans for that.
I am making chili tomorrow, but I just use canned kidney beans for that.
TickTockMan
"Repent, Harlequin!"
I noticed Hurst's also make a bag of beans for chili. I will probably try those next month. I have always wanted to try homemade chili.
NotHardUp1
What? Me? Really?
Do yourself a big favor. When you finally do make it, used mixed meats instead of only ground beef (or turkey). Using some cubed chuck roast or flank steak or other beef adds a great quality to the chili that many modern diners never know they've missed.
Remember, chili was never ground meat on the hacienda, or the trail, or any other place that didn't have a food mill/meat grinder (like the kitchen of a farm house.) Today's modern canned or frozen chili is often little more than gruel with beans, sometimes made with offal rather than actual meat cuts we'd buy. And, if you're butchering a cow, it's a great use of offal, but we're not butchering a cow.
The meat chunks will be soft, but tangible, meat, and mixed in with the ground beef, will be a wonderful stew.
The last time I made it, I used my largest pressure cooker, and was the only time I had ever had it that way. Such a treat instead of a cheap, low-quality dish that my family had always eaten. I still eat the cheap, canned variety, but it's really an excercise in supplements of scallions, cheese, onions, and either crackers or Fritos until it is somethting else with chili sauce. Still good.