Posted on 11/24/2025 6:06:49 PM PST by Morgana
I do too. Love it.
I got an award for this...Here’s my Spicy Navy Bean soup recipe:
I scrub, rinse several times, and then soak 2 cups navy beans with fresh water overnight.
In the crockpot with water 1 1/2” over beans for 5 1/2 hours on high:
1.0 ounce of vegetable oil MAX (heart healthy Omega 3) Sunflower/Canola/Olive oil mix, no Soybean! Less is better, don’t eyeball it!
2 or 3 small okra (sliced up)
3 small green onions (sliced up)
7 or 8 small dried whole red pepper pods (Hot) Cayenne
1/4 teaspoon Mexican chili powder (just for the beautiful golden color)
3/4 teaspoon seasoning salt and 1/4 teaspoon pepper (add at the last 2 hours only!)
After in the bowl I give it a couple twist of a McCormick Peppercorn Medley Grinder and serve with a hard loaf style bread or corn bread
This is almost up there with Bud Light Tranny in “how to destroy your brand” marketing.
Thank You! That looks very good.
It reminds me of one we used to make with sausage and spinach, for a brunch after our friends did the Christmas Count.
https://en.wikipedia.org/wiki/Christmas_Bird_Count
Their old time line of soups used to be excellent. Pepper Pot, Snapper, Scotch Broth. Unfortunately they dropped them.
How exactly does one ‘scrub’ beans ?
:-)
Oddly I do. I will buy cream of chicken, cream of mushroom, and cream of celery generic only. I use this as my base and add leftover meats, veggies, spices, etc and make good soup in 15 minutes. Straight out of the can it is sub standard to say the least. If I have time on my hands I will make my own chicken broth or beef broth and use this as my base. It is not hard better than anything from a can but Progresso is pretty damn good.
With a soft bristle toothbrush?
‘Every little bean must be heard, as well as seen’
Beano Extra Strength Gas Prevention and Digestion Support Tablets, Helps Prevent Bloating and Discomfort:
‘Your Family & Friends Will Thank You’
I tried progreso and wanted to like it but it’s not just as good as Campbell.
> Campbell’s soup has about 2000mg sodium per can
Your comment surprised me, I didn’t think it was that high. So I looked it up on the can. You’re right. Holy cow, that’s really something.
The secret is liquid smoke.
That’s why I make all my soups these days...canned are all too salty.
My son adds sausage sometimes.
Soup? Soup is easy as pie.
I used to buy their mushroom creams for bases too, but I gave them up.
Try Progresso lentil over linguini with black pepper and olive oil. Add a couple of grates of parmagiana and some good crispy bread.
Except homemade canned/jar.
I was complaining yesterday their soups were full of soy.
Yeah, I didn’t notice this stuff until my heart numbers started going in the wrong direction. Now I’m very cautious.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.