Bean Soup
A delicious, hearty, spicy soup. It is very easy to make. It freezes well. To make less, just half all ingredients.
A delicious, hearty, spicy soup. It is very easy to make. It freezes well. To make less, just half all ingredients.
- Carbohydrate 40.9844090459611 g
- Cholesterol 0 mg
- Fat 1.69738862614473 g
- Fiber 12.9787733443358 g
- Protein 12.9902405344269 g
- Saturated Fat 0.160329230943801 g
- Serving Size 1 1 Serving (327g)
- Sodium 988.498956613644 mg
- Sugar 28.0056357016253 g
- Trans Fat 1.03878487272208 g
- Calories 229 calories
Step-by-step
- Throw all ingredients in a large pot & bring to a boil.
- Let boil for 20 minutes.
Evaluating Texture and Simmering Dynamics
Traditional stews often rely on long, slow reductions, but this legume-heavy preparation achieves body through a rapid boiling technique that breaks down starches efficiently. While a thermometer remains useless for monitoring soup thickness, visual cues dictate doneness entirely. Watch for the liquid to thicken visibly and coat the back of a spoon, signaling that the starches from the black, kidney, and pinto beans have adequately emulsified with the tomato juices. Maintaining a steady boil for exactly twenty minutes ensures the dry seasoning packets fully hydrate without over-concentrating the sodium from the canned ingredients.
Avoiding Common Pitfalls in High-Volume Cooking
Many home cooks fail to account for the massive density of multi-bean pots, leading to scorching at the base of thin metal vessels. Selecting a heavy-bottomed stockpot distributes thermal energy evenly across the heating element, preventing the pulverized tomatoes and spices from adhering to the metal surface. When dividing this yield of fourteen servings for future storage, cool the mixture rapidly in an ice-water bath before transferring containers to the refrigerator or freezer to maintain structural integrity.
