Got Countryside Magazine today and ran..not walked..to the kitchen when I saw the article on three minute bean soup. You see, my husband hates beans with a passion so, anytime I can get one down his gullet, it's a triumph. Afterall, beans are so wonderful, nutritionally speaking! You grind up the beans to a flour consistency...that's why he hopefully, won't notice them in the soup. Had to do a little creative changing around because I don't have any chicken in the house, but added some carrots, garlic, parsley and may add some swiss chard and onion to it...whatever I can find. Also added a little sugar to take the "bean bite" out. Anyhow, the taste of this soup base is good...surprisingly so. We'll see how it goes at dinner tonight.

-- Joanne Schaefer (JoOhio1@aol.com), January 30, 2001

Answers

I have changed the name of soup to Cream of Wheat soup as I use on- hand coarse whole wheat flour instead of the bean flour and it's terrific! Been having it every day for lunch to warm up. I just use as few or as many of the ingredients that I have on hand without any sugar needed.

-- Sandy Davis (smd2@netzero.net), January 31, 2001.

Thanks for the idea, Sandy! By the way, my husband loved the soup even AFTER I told him what was in it. He said it was "a keeper."

-- Joanne Schaefer (JoOhio1@aol.com), February 01, 2001.

REad that receipe in the mag. We love beans and wanted to try it. Is there anything else that can be used to grind up the beans? I don't have a grain mill. (yet) Thanks

-- cindy palmer (jandcpalmer@sierratel.com), February 02, 2001.