Five-Bean Soup

Ahem.
Yes.
Well.
You know that saying new cooks or cooks trying a new recipe for the first time say? You know the one...we can always order pizza if this doesn't turn out?

We ordered pizza. Okay technically it was too late for pizza so Mr. L just whipped up some eggs, but I think you get the gist...we didn't eat this. Pretty much all eight servings went right in the trash.

It wasn't inedible...I'm sure there are some folks that would like this...we just didn't. It smelled fine. It looked okay. I kept picking out some of the beans. Mr. L? One bite and he was asking if I'd cooked something to go with the soup. The thing of it is, I should have known. It asked for frozen cut green beans...it was this taste that I think I objected to most. But really, none of it worked for me. The only substitution I made was to use big butter beans instead of the limas.  This was the first "failure" I've had since I've started this blog...I knew it had to come at some point. At least it wasn't with an expensive cut of meat!

Would I ever make this again? Nope, not in a million years. Would I try other things from this cookbook? Probably. Though I wouldn't add any frozen green beans if it was asked for.

FIVE-BEAN SOUP

1 15 1/2-ounce can red kidney beans
1 15-ounce can garbanzo beans
1 15-ounce can navy beans
1 8 1/2-ounce can lima beans
1 9-ounce package frozen cut green beans
1 cup chopped onion
1 4-ounce can diced green chili peppers, drained
4 teaspoons chili powder
1 1/2 teaspoons dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon bottled hot pepper sauce
2 1/2 cups beef broth
1 12-ounce can beer
1 cup shredded cheddar cheese (4 ounces)

Drain kidney beans, garbanzo beans, navy beans, and lima beans. In a 3 1/2-, 4-, 5-, or 6-quart crockery cooker combine drained beans, frozen green beans, chopped onion, chili peppers, chili powder, basil, oregano, and hot pepper sauce. Stir in beef broth and beer.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Ladle into soup bowls. Top each serving with shredded cheese. Makes 8 servings.

Not recommended for 1-quart crockery cooker.

Notes: I used S&W beans. I used Green Giant frozen green beans. I used Tabasco hot pepper sauce.

Comments

[Mom]

I would have taken this and added a little cornstarch to thicken the soup. Before that I would have let those beans boil to make them really soft. Then I would have eaten it over rice. You should have brought it over to me and not waste the food. I would have mashed the beans and eaten it with rice.

[Jessica]

Aww thats a bummer. Ive had my fair share of kitchen failures!

[Jan]

Bummer! I do have to say that the recipe sounds good to me.

[peabody]

Not is a million years...ouch. My husband wont eat beans anyway so I was safe from making this.

[Lara]

Awww....xuxas. The soup looked really, really good, too.

[a. grace]

as a bean aficionado, this saddens me.
i'm so sorry it wasn't salvageable.
oh geez, somebody get me a tissue. :)

[Mrs. L]

Mom, the beans were soft, they were canned so they didn't need to be boiled more.

Jessica - The first one really hurts though :)

Jan - Yeah, except for the frozen green beans, I thought everything would work together.

Peabody - Your husband is smart when it comes to this dish.

Lara - Looks good, amazing that a good photo can look so tasty.

a.grace - I'll get you the whole box of tissues-giggle.