[Startingover]

Are you wondering how a person could ruin simple beans soup? Wonder no more.

First, when I made a mad dash thru the store before anyone could breathe bad germs on me I bought a couple of wrong things in my haste.

Grabbing the dried 15 beans I grabbed one with ‘cajun’ seasoning which is way too hot for me. But that I could live with. The reason I cooked bean soup today was to use up a big ham bone with lots of ham pieces on it that was in the freezer. The BIG problem was the ham bone was from a honey baked ham.

My bean soup tasted like I dumped in about 3 cups of sugar. That ham had been sweet but delicious. Maybe I should have thought to rinse the bone under running water but too late now.

 

[SeniorSitizen]

First, when I made a mad dash thru the store before anyone could breathe bad germs on me I bought a couple of wrong things in my haste.

As the telmarkerter said to me - "and you're still driving":vs_laugh:

 

[Startingover]

You’re funny!:smile:

 

[Bud9051]

When I do a ham bone, mostly ham, I found boiling it and tossing the water helped to reduce the salt and would also work for the sweet. Then I add some split peas to broth, soak, cook and add the ham and bone.

Bud

 

[Nik333]

Also, potatoes absorb salt & probably sweet, but, that wouldn't work for Bud, who would eat the potatoes.


Sometimes, when I have trouble throwing something out because of the way I was brought up, I have to remember the chicken or pig doesn't care if I eat it at that point. It makes it easier.

 

[Startingover]

Bud, boiling would be more effective then rinsing. I‘ll have to remember that for the next time.

Nik, yes, “waste not want not” and “little children in Africa are starving, so eat it”. Actually I like bean soup so much I am eating it.....just wouldn’t recommend it.

The other wrong thing I bought was Kale Slaw. I meant to grab a Kale Salad kit. Kale is on the bitter side so the salads have goodies to offset the bitterness, like dried fruit and candied nuts and a sweet dressing. The Kale slaw had nothing. I made my regular slaw dressing and ate it but didn’t like it. Maybe I would have thrown it out except its a challenge to get groceries these days.

 

[Colbyt]

Every now and then I crave a bowl of seasoned pinto beans. Neither my wife or son care for them.


I buy Lucks in the can and one canned warmed for about 90 seconds satisfies me and taste more like my grandmother's than anything I have ever cooked.


The brand is extremely important.

 

[Bud9051]

I dug out a 9 pound smoked shank ham (actually found 2 in freezer) and it is thawing. Never tried bean soup but bet it could use up some of that ham. Being just me I can't eat it all at once. As mentioned I will slice off a couple of ham steaks but after a couple of meals I will be making some pea soup and will try a bean soup.

Bud

 

[Startingover]

I eat a lot of beans. Next is black beans I’ll cook and package for freezer. I add a few to scrambled eggs. No cholesterol, but protein and fiber. I eat a lot of fiber so my stomachs used to it and I don’t have the problem commonly associated with beans. We also roast garbanzo beans with rosemary and thats good.

 

[DoomsDave]

I dug out a 9 pound smoked shank ham (actually found 2 in freezer) and it is thawing. Never tried bean soup but bet it could use up some of that ham. Being just me I can't eat it all at once. As mentioned I will slice off a couple of ham steaks but after a couple of meals I will be making some pea soup and will try a bean soup.

Bud

Bean soup is one of the best things to make ahead and freeze. :vs_cool:

 

[DoomsDave]

@Startingover, yeah, I sometimes overdo it on the sweet stuff (in food) because I like Vietnamese chow which uses sweet and sour and hot in combination.

Maybe experiment a bit: take a bit of your too-sweet soup, and squeeze some vinegar or lime juice in it, and keep adding and tasting till it's edible. (Don't use lemon; lemon is screamingly sweet.) If you have "bitters" that can help, too.

If the problem is in an ingredient, like meat, you can try fishing out a bit, and sautéing it in something sour and see if that helps. If it works, you can fish out the remainder and sauté it too.

Sometimes this works well, other times, well . . . .

Do advise!

(Bracing for the jokes . . . . )