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Soup in the pot--what spices or other veggies should I add?

post #1 of 3
Thread Starter 
 I need to know what spice and other potential vegetables I could use in this soup I am making with my bountiful basket ingredients:

white onion and garlic and fresh, cut green beans sauteeing in olive oil, just added two cups of diced red onions. I have pinto beans simmering in a pot that I haven't added yet, but I may. On hand I have various common canned vegetables including corn and black beans. I also have fresh celery in the fridge. I have most common spices. I plan to add chicken broth. What shall I do with this?

 

 

post #2 of 3
Thread Starter 

I just added dill. I'll see how it turns out.I'm trying to decide whether to cook the pinto beans with it or the canned black beans. I'm also considering pureeing the cooked pinto beans with some of the broth and adding it back in to thicken it, or just adding them and pureeing some of the soup and adding it back for thickness. I'm just not certain pinto beans are the best choice for this combination.

 

I intend to make this vegetarian.

post #3 of 3

Chicken broth probably isn't a good idea if you're going with a vegetarian theme. Some diced carrots would compliment what you've got going on there.

"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

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"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

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