Cooking Methods for Soups

Beans are an excellent source of protein, complex carbohydrates, and fiber, and have been proven to have many health benefits. Some people avoid beans because of the longer cooking time and because they can sometimes be harder to digest if not properly cooked. By following the methods on our label you will create a delicious and healthy soup without these digestive effects.

Relax and appreciate the wonderful smells of a pot of soup on the stove. Using the traditional cooking method described on our labels, you will be simmering your soup for approximately 1 ½ - 2 ½ hours. During the cooking time, stir and monitor your soup for consistency. You may need to add additional water. Don’t worry if you are briefly interrupted. Simply turn off the burner, attend to the need as long as it’s only an hour or two, and then turn the burner back on when you return and finish cooking. Here are the 5 simple steps to a hearty pot of soup:

 Step 1: Sort and rinse your beans in cold water. Some people have asked if sort means that they need to sort the beans out from the rest of the ingredients in the package. Of course we smiled and said, “we are providing good food, not an exercise in mental stability.” Depending on the soup mix, there are several clear packages nested inside the other, separating the ingredients into the proper order.

Step 2: Soaking the beans. The quick soak method removes 80% of the hard to digest complex sugars. You can soak the beans overnight, but it does not remove the complex sugars as well as the quick soak method. In the quick soak, the beans are put into a heavy pan and covered with 2 quarts (8 cups) of water. Then the beans are brought to a boil, the heat is then turned off,pan covered, and they are left to set for 2 hours or longer. Longer means up to 4 hours. If you find a delay in cooking occurs, rinse the soaking water from the beans and put them in the refrigerator until you can return to them.

Step 3: After soaking the beans for 2 hours or longer, drain the soaking water off the beans and rinse the beans. You will be pleasantly surprised that your beans have increased in volume by 3-4 times. Add the amount of fresh water indicated on the soup instructions card and begin the cooking process. Don’t add salt, miso, tamari or soy sauce, sugar, tomatoes, wine or lemon at this time. These items will toughen uncooked beans and significantly increase the cooking time.

Step 4: In the final stages of cooking, you will add the other ingredients called for like the tomatoes, or pasta, or veggies and you will add salt to your taste. This is usually 1-2 teaspoons in the whole pot. Try one teaspoon, add another ½ teaspoon if need be, and then continue to add in small increments until the taste is satisfactory to your taste buds.

Step 5: Serve your soup in large, deep bowls and enjoy all the delicious smells, health benefits, and gratification of having made a pot of wholesome soup. If you don’t finish the pot, remember that soup always tastes better the second day. Also, freeze it in individual servings or family sized servings and enjoy it another time or two without the cooking time involved.

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