[Chrysalis]

The folling info was in an email I got yesterday, it's so simple I wanted to share it with everyone. Soup is somthing I haven't made because I don't like the thought of pressure cooked squishy noodles or disintegrating beans.

Anyone have some seasoning ideas for it?



This is an excellent prepper item to make & have
on hand. No cooking. Just heat & eat, or eat cold.
Make some cornbread to go with it. Supper is done.
Use Lentils, or Navy Beans, Pinto Beans, 15 Bean, Split Pea

15 Bean Soup (Can use any type of beans)

1 cup Beans per quart jar
1 tsp salt per quart jar (use REAL salt)
1 TBSP chopped onion per quart jar
1 TBSP chopped carrots per quart jar
Any spices you normally put into your soups
Fill quart jar with good water, to the neck (leave air space)

Wipe rim of jar off & place lid/seal. Screw down ring.

Pressure Cook @ 10 lbs X 40 min.

You can't screw it up. Turns out, everytime. This is a
ready made meal. 2 people per quart of soup.

 

[Rosesandtea]

Thanks - is this dry beans or soaked beans?

A clove of garlic would work. I might put in a buillion cube. Italian seasonings, or c-u--min and Mexican-y seasonings.

 

[Ramona M. Faunce]

Reads like the beans are cooked and come out of a can. Would be good to cook up a pot of 15 bean soup and continue from there.

 

[jfountain2]

Tony Chachere's Spice n' Herbs Seasoning goes great with almost anything if you like spicy creole stuff.
It's got salt, red pepper, black pepper, garlic, thyme, basil, oregano, and bay leaf in it. It's not REALLY spicy but it does have a kick to it and adds great flavor

 

[Rosesandtea]

Reads like the beans are cooked and come out of a can. Would be good to cook up a pot of 15 bean soup and continue from there.

Well, maybe, but they would go mushy then, and I've seen a lot of recipes for canning bean soup which call for dry and pre-soaked beans (with water added last). I'm curious about the OP's recipe.

40 minutes seems very short to me, the shortest i've read for these is 70 minutes for quarts. It's something I want to try someday.

 

[cranky1950]

maggie ham (jammon) flavor(in the mexician section of your local wally's).

 

[methemom]

sounds good to me.
try these separately as well. Thyme
Ginger
smoke flavoring (from a bottle a little dab will do ya)
pepper
cook in tomato juice instead of water. all good
any will make a good base for a meal. just add the meat and other ingredients of your choice.

 

[Chrysalis]

Thanks - is this dry beans or soaked beans?

A clove of garlic would work. I might put in a buillion cube. Italian seasonings, or c-u--min and Mexican-y seasonings.

I assumed it was dry. I'll try it next time I get to the store and see what happens. Now that you mention it, a whole cup of dry beans in a quart jar might be a disaster.

 

[Rosesandtea]

http://preparedness365.blogspot.com/2011/06/canning-dry-beans.html
http://forums.gardenweb.com/forums/load/harvest/msg041127383526.html
http://www.ext.nodak.edu/extnews/askext/canning/4524.htm

I think for myself I would soak the beans overnight and then hot pack them - leaving room for expansion. But I still do want to experiment with dried beans, just to see.

 

[yappat]

I would add garlic, basil and a bay leaf

 

[IceFire]

Garlic and chopped celery/celery leaves, and parsley in addition to the onions and carrots. Add some pepper and smoke flavoring, too.

 

[Daisy]

I make a canned kidney bean soup that everyone loves and people eat it till they have absolutely no more room. Everyone asks how I make it.

The recipe is easy and you don't have to be super accurate, it always comes out nice.

You can use any other kind of bean really, I just like the kidney beans because I can buy the tins really cheap.

RECIPE
3 cans of kidney beans emptied into a deep pan (and dump in the thick goup at the bottom of the can into the pot as well)

add water (minimum equal amount to cans you put in)

for 3 tins of beans add one large cube of vegetable bouillion,
2 to 4 level teaspoons of mild curry powder. (according to your own taste)

Add carrots/parsnips (1 to 2 cups)
Add leeks/onion (leeks gives the best flavor) (2 cups)
bring to boil and then lower heat.
Add maggi seasoning to taste or add another 1/2 cube vegetable bouillon

You can add slices of vacuum packed smoked sausage or chunks of pork or ham for meat. I prefer the smoked sausage.

Sometimes I put in two handfuls of Fusilloni and let them cook in with the soup for the last 15 minutes. In this case you WANT the pasta to be overcooked and really soft, it creates a really nice balance with the soup.

This soup is a great winter dish and very filling and comforting.

Note: I cannot tell you what a difference Maggi seasoning makes, this is something I have abundant stocks of, since with this I can make almost anything taste really more-ish.