How do I make my soup? I am using roast beef juices for my base?

Question

I want lentils and beans in it? What else. How much water do I put in... How do I make it? What spices? HELP...?

Answer 1

mmm...soups r one of my specialties...i never really use recipes, which is nice cuz its kinda like playing w the ingredients. sometimes i will go to allrecipes.com n look for a basis for a soup, and then just wing it. http://allrecipes.com/Search/Recipes.aspx?WithTerm=beef+soups
if u go there, theres a spot u can click on to do an ingredient search...list lentils, beans, beef and u should get some good stuff.

if i was making it id start with some veg. oil in a large pot, throw in maybe 2 or 3 stalks of celery sliced up any size, some carrots sliced up, and some onion.oooh and potatoes r great too. add some salt and pepper as it cooks, i like seasoned salt a lot. cook that up a bit till they r kinda soft, but still a little crisp. then add some garlic whatever way u like it, i add mine whole then squish them when they r soft. cook it up a little more and add the beef juices, along with the broth, the lentils n the beans. i am assuming u r using canned beans and cooked lentils. if not, follow the directions for cooking the lentils n beans...they r pretty simple, clean, add water n simmer til tender. the lentils can over cook pretty easily, so dont add them too early or they will fall apart. beans r fairly forgiving too, just dont let em stick to the bottom of the pan. ...back to ur soup...i like broth in my soups better than water cuz it just has more flavor. add as much water or broth as u like till u get the right amount of veggies to broth that u like. at this point u want to taste it for salt, adjusting as needed. if it is too salty add some water. remember that the salt will soak into things, so its good to have it just a little saltier than it needs at this point. not salty enough ...add salt a little at a time, u can always add more later. if ur gonna add anything else to it, do that b4 adding salt, like if u r going to add chunks of roast beef or whatever else. from there u just let it cook a little longer, dont need to boil it or anything, just a slow simmer. taste it again b4 serving and its pretty much ready :)

other stuff to add to ur soup: mushrooms, any kind of bean will work, i love pinto beans, white beans, kidney or red beans, cannelini, white beans navy beans...oh the list goes on...if its a bean itll work...u can add bacon, ham, meat bones, canadian bacon, sausage, if u like it spicy add a jalapeno or two, i love corn in soup too. rice would work, either brown or white rice, males it nice n thick also. as far as spices, i dont add a whole lot, maybe some marjoram, or oregano, rosemary would b good too, but go easy on em, u will b getting a lot of flavor from other stuff in there. any herbs n seasoning that u like will b fine in there, the key is moderation. ooooh and a little wine would b good to add to the veggies while they cook if u like wine in food, just add a cople splashes n take a swig for urself ;)
try writing what u do as u make ur soup so u can recreate it next time, and as u get comfortable with it u will think of other things u can do to change u the recipe. good luck with ur soup! when u make a batch try sharing it with someone. its really nice and they will apprecite ur soupmaking skills. theres nothin like a good bowl of soup...mmmmmmmmmmmmmm

Answer 2

You could try lentils with onion and the usual ingredients like carrots, but use curry in one of your versions. The water just needs to be enough to make it as soupy as you want it. If you don't have enough flavor from your juices, you may need to have a can or two of beef broth or consomme, or Williams Sonoma has a great demi glace if you want to spend the money.

Answer 3

Start with 1/2 Spanish onion in oil and fry until golden
add
1/2 cup barley
1/2 cup baby or regular Lima beans
1 cup sliced carrots
2 celery stalks sliced
2 medium potatoes cut in chunks
1/2 cup dry split peas or lentils
1 cup or more strained roast beef juices
12 cups water approximately
1/2 tsp garlic powder
1/2 tsp dry parsley flakes
Bring to boil on medium heat
Once boiling cover and lower temperature to simmer until vegetables are cooked about 1 hour or so
For more zest beef bullion cube can be added.
salt and pepper to taste
A drop of honey to balance or eliminate any tanginess in soup
Sometimes I even add one can of stewed tomatoes and/or some sliced cooked cabbage for thickness and flavor.
There you go, my bean barley vegetable soup.