Winter is coming so I’m in the mood for soup. I decided I wanted to try a big pot of bean soup, which I’ve never made before. I googled a recipe for a slow cooker bean soup, but now that I’ve got it started, I’m having second thoughts about it.
It just seems like it cannot have enough flavor, based on how much spice vs. volume of soup… What do you think I should add? And should it be now – it’s supposed to cook on low for 8-10 hours and I only started it at 8:30 so there’s plenty of time – or shortly before eating?
BTW, I don’t want to add any meat. I know it’s already not vegetarian, but I’m trying to include more ‘meatless’ meals in our diet.
Here’s what I have in the crock so far:
1 pound dry beans (I used roughly equal amounts of small white, small red, and pinto) soaked over night.
2 quarts chicken broth
1 large onion, chopped.
4 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, smushed
2 T. tomato paste
2 t. Italian seasoning
1 t. salt
1/2 t. cayenne pepper
The recipe calls for adding a 14 oz. can of diced tomatoes shortly before serving.
Yeeeahhhh… have you added the Italian seasoning yet? Cuz if you haven’t, I’d go for a couple teaspoons of chili powder and a teaspoon of cumin, for starters. Chili powder and cumin are my go-to for beans. I use a mix of McCormick’s ancho and chipotle powders.
Looks fine to me. Next time, I would sweat (briefly saute) the vegetables before adding- that helps to develop a deeper flavor. I might also add cumin. You’re probably gonna need more salt.
I’d use crumbled mild italian sausage (or hot if you prefer). You can pre-cook it and add it to the soup or just toss in small uncooked chunks into the hot pot of soup and simmer soup another 20 minutes or so to cook the sausage through.
Definitely needs greens. Kale is an excellent suggestion.
What’s missing as well is garlic. Crack some cloves and throw them in early in the process. Else grate a couple of cloves if it’s near the end. Just give it a little of time for the garlic falvour to mellow - you don’t want it too raw.
Lots of good suggestions, thank you guys! I tasted the broth, then added some cumin and crushed red pepper flakes. It definitely needed more kick.
I plan to add some shredded greens, too, but I’m thinking to put that in much closer to serving time. And I think it will need salt, but I’ll adjust that at the last moment.
All the meat suggestions sound yummy, but as I said, I was hoping to make this a (solid) meatless meal. (Trying to wean my husband off the ‘every meal must include a hunk of meat’ pattern.)
When cooking bean soups, I always add a dollop of prepared mustard. Learned that from an old lady from Texas umpteen years ago. Definitely adds some complexity and brightness to the dish.
I’ve never tried mustard in bean soup, but I’m going to give it a try next time I make some. I usually put a dash of worcestershire sauce in mine and sometimes soy sauce in place of salt.
so I’m in the mood for soup. I decided I wanted to try a big pot of bean soup, which I’ve never made before. I googled a recipe for a slow cooker bean soup, but now that I’ve got it started, I’m having second thoughts about it.
