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Chilled String Bean Soup?

escondido123 Jul 12, 2013 01:47 PM

I put 2 lbs of string beans on to cook and the alarm didn't go off. They didn't burn but they are overcooked and salty but still taste good. All the soup recipes are for hearty winter soups. Any suggestions on a cold soup recipe using them? Suppose I could do green beans and green peas with some cream and chicken stock but would love other ideas. Thanks.

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  1. Veggo RE: escondido123 Jul 12, 2013 01:56 PM

    In the game of bridge, trying to save this mess would be called throwing a loser on a loser.

    1 Reply
    1. re: Veggo
      escondido123 RE: Veggo Jul 12, 2013 02:00 PM

      But they really taste pretty good and were fresh from the Farmers' Market--but your analogy did make me laugh and I have been known to buy $5 of ingredients to use up 50 cents worth of leftovers.

    2. greygarious RE: escondido123 Jul 12, 2013 02:02 PM

      Were you planning on soup, or is that your idea for using them because they are overcooked? I'll bet if you pureed them they would be a good starting point for a cold veggie mash of some sort. Personally, I'd sautee garlic till sweet. Then slightly sautee onion and peppers (mixture of sweet and hot), just enough to tame the onion but leave some texture. Mix into bean puree, maybe add cream cheese and/or pureed cooked chick peas, then add your choice of herbs/spices and use as a dip and sandwich spread. .

      1 Reply
      1. re: greygarious
        Veggo RE: greygarious Jul 12, 2013 02:07 PM

        So easy, I should have suggested it.

      2. Kris in Beijing RE: escondido123 Jul 12, 2013 02:23 PM

        How about purée and use in risotto?
        Make a veg bread/ cake? Savory green bean cupcakes with crushed almond crumble topping.

        1 Reply
        1. re: Kris in Beijing
          escondido123 RE: Kris in Beijing Jul 12, 2013 02:57 PM

          Too hot for risotto right now. The cupcakes sound interesting but that could be throwing good money after bad like Veggo suggested. Thanks.

        2. e
          escondido123 RE: escondido123 Jul 12, 2013 03:46 PM

          It's done and I'm calling it Veridian Summer Soup. Cooked green beans, green peas, one raw zucchini, garlic, scallions, mint, parsley, pepper, two cubes coconut milk. Processed it all with some water and then pressed through sieve. Salt level is fine--I would call it "vegetal." If my husband doesn't like it I'll have it for lunch; it is undoubtedly good for me. (At least I spent less on the other ingredients than I did on the green beans.)

          3 Replies
          1. re: escondido123
            ohmyyum RE: escondido123 Jul 12, 2013 03:50 PM

            That sounds good! I would try it. Maybe with some shaved Parmesan?

            1. re: ohmyyum
              suzigirl RE: ohmyyum Jul 12, 2013 03:56 PM

              And some creme fraiche and chives. I would try that. It sounds refreshing

              1. re: suzigirl
                escondido123 RE: suzigirl Jul 12, 2013 04:10 PM

                Oh and I added some Greek yogurt--will serve with a dollop of that and maybe a drizzle of avocado oil.

          2. e
            escondido123 RE: escondido123 Jul 13, 2013 04:25 PM

            So I had a bowl of this soup today and the weirdest thing is it tastes like there is caraway in it. Didn't add any, don't have any in the house, don't even have rye bread in the house. The soup was quite good, but why caraway?

            1. Emme RE: escondido123 Jul 13, 2013 08:20 PM

              way way too late and glad the veridian soup turned out ;)
              my thought was to make a souffle :)

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