For the sake of generality
, "bean soup" now exists!
For a particular bean soup:
Navy Bean Soup
Note: fresh vegetables can be used as well. They'll need to cook longer, but just estimate the amounts based on a can.
- Chop onions. Smush1 carrots and tomatoes. Add them all together.
- After that bit has cooked a while, add the beans -- 3 cans whole, 1 can smushed.
- Add a little water (if necessary) and seasonings.
- Cook, cook, cook....
The thing with smushing
is to thicken the soup
. It's essentially the same as the chili
secret. Mashing, smashing, and smushing
beans will give you much
more flavor. And let you get a little stress out.
Live it up! -fb