Recipes

The Basic Soup Recipe

Every soup recipe follows this basic recipe: Start with one pound of dried beans, two cups of your favorite whole grain and a six quart pot. Typically, dried beans come in a 1 lb bag. Beans take three hours to cook; grains require one hour. While some subscribe to overnight bean soaking which lessens the cooking time, I can’t be bothered. Put beans in pot - scan to be sure there are no pebbles or sticks. Add enough water (or broth) to cover the beans with one inch of liquid. Bring to a boil then cover and let simmer at low such that there is a gentle bubbling. Let’s assume you want lunch at noon. Start the beans at 9 am. Add three tablespoons of salt. Add two cups of grain at 11am so it will have one hour to cook. Stir now and then. Add enough water to cover grain with an inch of water. Monitor and add water as needed. Anytime you add something, add liquid, bring the soup to a boil then back to a simmer. Add spices as desired. Vegetables take about an hour and should be added at hour two for the last one hour, or 11am in our example. Follow this basic recipe for every recipe. Three hours total with grain and vegetable added at hour two. Want it thick and stew-like, add less water. Want a nice broth and more soupish - add more water. Unexpected company - add more water.