A few hours ago, I realized that I hadn’t made bean soup in a long time.
Initially I thought about making some type of bean soup this evening, but I knew that wasn’t happening…
My nephew is staying with us for a few days. He and my daughter have been keeping me busy.
Even though I’m not making the soup today, I can still prepare right? I decided to soak the beans overnight (even though you don’t need to with a pressure cooker) and pressure cook them tomorrow morning. Soaking the beans will reduce the cook time by about five minutes?
While I’m unsure of the type of bean soup I’ll make I know it’s going to be creamy and definitely spicy. Garlic and ginger will definitely be added to the bean soup, but it’s open season to what else will be tossed into the mix.