Hey foodies, let’s have some fun. Let’s build a Playroom One-dish wonder. Anyone who wants to contribute can play. By vote, we’ll layout and cook a dish created by all of those who want into the game. Each stage of cook and ingredient must have a majority vote by the end of the time given for that part of the recipe. At the end, those who want to can make the dish at home and report back on it’s success. Then we’ll name it. Please, if you haven’t eaten it yourself, don’t suggest an ingredient. All good recipes are built with flavor, so yeah; keep that in mind. Also keep in mind that the ingredients ought to be something that the majority of us can get our hands on either locally or online, please. If there is an ingredient that’s voted in but everyone can’t get it; I’ll try to come up with an alternate for it.

The one thing I ask is that this be a one-pot (or pan) recipe cause, hey; we’re gamers and “ain’t nobody got no time for all that”. It’s still about the game, right?

So first vote: What kind of item should we create? A soup, a stew, a casserole, a crock pot dish; what say ye? Votes must be in by November 11, 2024. I want to give some time to build up momentum and give everyone a chance to participate if they want. All voting will not take this long, so no worries. Okay, let’s go, baby!

Im trying to understand it. Ok lets try do a soup then. What next?

Well, we give a few more people a chance to chime in and if soup gets the most votes then we start creating our soup recipe. Easy peasy, Chica. So that's one vote for soup.

Samosa, whichever you prefer; veg or nonveg.

soop is good anyway instead of pole using chats you can create a pole hear so that people can voat for the list

soop pot

So...3 soup, 1 samosa, I putting my vote in for stew Now how do I make a poll in here?

lol. lets vote for all simple magae.

soup would be nice.

Hello,
to make a poll, you have to use the Website. Click on the open on the Web option to open this topic on the website, login if necessary, then find the edit topic heading. You'll have a poll button, press enter to expand it, and you will see the data you need to enter.

That being said, I'm not sure if it's appropriate, because the poll will ask for a list of answers and it's designed to choose from a predetermined list you set out in advance, meaning that the users won't be able to specify custom responses.

Hey gang. I'm gonna try to make a poll for the rest of our ingredient selections thanks to Nicolah's help. But we'll finish the voting for the type of one-dish wonder here. So far we have 5 soup, 1 stew, 1 samosa and 1 Maggy. I'm counting Maggy separately since I think it's like Ramen in that it can be made either soup-ish or as a dry noodle dish. Correct me if i'm wrong and i'll change it.

Hey Girl. I vote for stew, too. You make the best stews and I want to copy this recipe.

5 soup, 2 stew, 1 samosa and 1 maggy...

Okay gang. The soups have it. We're making soup. I'm gonna make a poll for the next thing we need to consider...the protein. Stay tuned while I figure this out.

The results are in…and the beans have it! So one batch of bean soup, coming up. Here are the results of the poll in case you are curious. Next step is to get our flavor profile which just means picking the aromatics we’re gonna use. I’ll set it up a little later and that will be the last poll before we can start cooking. Are you excited?

Poll results:
Chicken: 7 votes, 37%
Beef: 3 votes, 16%
Pork 1 vote, 5%
Turkey: no votes
*Beans: 9 votes 47%
Tofu: 6 votes, 32%
Shrimp (crab, etc) 1 vote 5%
Oily fish: (cod, salmon, etc) 2 votes 11%
19 votes

Last vote before cook time, foodies! We're voting on the flavor profile for our bean soup. So just in case you’re a fairly new cook with limited experience; aromatics are the basic ingredients of the soup (or dish) that defines what the overall flavor will be. Flavor profiles are things like Korean, Italian, Greek, Mexican…In the poll, I will list the aromatics by flavor profile name with ingredients that will give you an idea of what you can use in the soup. You will vote on the flavor profile and then I will create a base soup recipe with some of the ingredients listed. Am I making sense? Let me know if you have any questions, please. This is supposed to be fun, not confusing.

Voting will end on Tuesday, Nov 19th. Then the cooking can begin.

Well, you guys surprised me. Check out the winning soup profile. I voted for it, but would have sworn that I’d be the only one. One Swedish basic soup recipe coming up!
Chinese (8 votes, 35%)
Ethiopian (4 votes, 17%)
South Indian (6 votes, 29%)
Spanish (3 votes, 13%)
*Swedish (11 votes, 48%)
(ginger, thyme, cloves, rosemary, yellow or green peas, Swedish brown beans, carrots, leeks, dill, rutabaga, green onion, cauliflower)
23 votes cast

I’ll post the basic soup recipe on Sunday. Take it and do with it what you will. You can just make the basic recipe and call it grace or you can (and I hope you do) embellish and make it your own. But whatever you do, come back and let us all know. I’m dying to see what you guys come up with.
Rosie

Foodies, here's the recipe I created based on a recipe made with Swedish Brown beans. This is suited for the intermediate cook. I've left tips and tricks for my beginners and for the pros in the group at the end of the post. Okay, ready, set...cook!

Swedish Inspired Bean Soup

Ingredients:
2 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
*1 4-oz can of green chilies, drained
1 tsp. paprika
1 tsp. chili powder
1 tsp. oregano
1 tsp. dried thyme or savory
2 tsp. salt
*1/2 tsp of freshly ground black pepper
1 6-oz can of crushed tomatoes.
32 oz of chicken or vegetable stock
*1 ½ cup potatoes, cut into ½ inch cubes
**2 cups cooked beans

Directions:

1. In a large soup pot or dutch oven, heat the olive oil over medium heat.
2. Add to the pot the diced onions, bell peppers and green chilies and a pinch of salt to help them sweat. Cook until they begin to brown (about five mins.).
3. Add the paprika, chili powder, oregano, thyme, savory, salt and pepper to the pot; stir to combine.
4. Add the potatoes and cover the pot to let the taters sweat for about five mins. Then uncover the pot and cook (stirring occasionally) until the potatoes begin to soften.
5. Add the tomato, stirring to combine. Then cook until your sauce begins to stick a little. Now add the beans and stir to combine.
6. Add the stock and bring it to a simmer. Continue to cook for another 15 to 20 mins checking to make sure that everything is well combined and you’ve reached a desired consistency for your soup. If it has gotten too thick for you, add more stock or water. Do a final taste and add more salt or pepper if desired.
7. Serve over rice or with a nice slice of corn bread. Enjoy.

Tips and Tricks:

1. For my beginning cooks; if all this prep work and knife work is intimidating; you can use all ready prepared ingredients and still have a very flavorful soup. Try substituting the fresh diced veggies (onion and peppers) with a 12 or 16 oz bag of basic diced frozen onion and pepper mix. Get creative and look for mire pas of different ingredients (onion, bell pepper and celery (Cajun) or onion, carrots and bell peppers (French)). Use canned pinto beans instead of making yours from scratch. Try canned potatoes but you will need to dice those or a frozen potato O’brian. There are also frozen diced red potato that don’t come with the veggies, if you prefer. You may need to increase your cooking times by a few mins to account for all the water that the frozen foods will produce. Always check on your pot and don’t stray too far away while cooking.
2. For my advanced chefs: Here’s where you get to show off and embellish. ***Get dried Swedish brown beans and precook them for your soup. I’ll leave a basic method for this below. If you can’t get Swedish brown beans try pinto or cranberry beans. **The original recipe called for using blue potatoes like Magic Molly but Adirondack Blue or other varietals are also good. Or try purple potatoes or Yukon Gold if you can get them. The original recipe also called for 1 large jalapeno pepper, minced instead of the diced green chilies. I don’t mess with fresh hot peppers but if you are game then this will bring some heat to the soup. Remember to remove those seeds. Regular paprika is good, but sweet or hot Hungarian paprika would be even better. Same with the chili powder. The recipe suggests New Mexico chili powder as well as Mexican oregano. *Also, if you want just a little more heat but not allot of spice; try subing your black pepper for white pepper. I prefer white pepper just for that reason.
3. Adding some fresh or prechopped garlic or a 10 oz can of Rotelle to this soup would really give it some great flavorand spice. Drain and rinse the Rotelle though. That juice is deadly.
4. To make your dried beans from scratch: Ingredients – Beans
• 1 lbs Swedish Brown Beans (pinto or cranberry)
• One medium onion, diced
• One clove garlic, minced
• One bay leaf
• Olive oil
• Salt
Directions: – Beans

5. Cover beans, onion, garlic, bay leaf, and olive oil with 2inches water; bring to a boil
6. Boil for 15 minutes, then lower to a simmer and simmer until softened , adding water if necessary
7. When beans are soft, add salt to taste and cook for a few more minutes; set aside off heat, with plenty of remaining bean broth
I usually presoak my dried beans overnight and then cook them for at least two hours so that they are very tender and digestable. I haven't tried this method listed above. Let me know if it works fo ryou.

Okay, foodies; let’s cook. Remember to report back with your changes that you made and tell us how your soup turned out. I enjoyed doing this. If you did too then let me know and we can do something like this again. Good luck.

JuneRose

I modified the Swedish Inspired Bean Soup to make it vegan-friendly. Here's how I adjusted the recipe:

Ingredients:

• I used 1 tablespoon of olive oil instead of 2 tablespoons to reduce the oil content.
• I added an extra clove of garlic, minced, for more flavor.
• I used smoked paprika instead of regular paprika for a smoky taste.
• I added a pinch of cayenne pepper for a bit of heat.
• I used vegetable stock instead of chicken stock to make it vegan.
• I added a handful of chopped fresh cilantro at the end for freshness.

Directions:

• I followed the original directions, but sautéed the garlic with the onions and peppers.
• I let the soup simmer for an additional 10 minutes to deepen the flavors.

The result was a hearty and flavorful vegan soup with a nice balance of smokiness and spice. The cilantro added a fresh touch, and the beans and potatoes made it filling and satisfying. Overall, it was a delicious and comforting dish that I enjoyed very much.

Hey Glad. Your modifications sound great! I love the idea of the clove of garlic and the smoked paprika. Garnishing with cilantro sounds unique. I love cilantro so I might try this on one of my versions of the soup.

Thanks my mom had the idea to make it weagen we worked together

Hey Foodies, I made the bean soup this past Wednesday and it was good. I wanted to post my comments after a few days so I could report how the soup stood up to time. I did a combination of scratch and prepared ingredients. Mostly, it was because the grocery store was out of some of my chosen items. The soup was good on day one, but over the past three days it has only improved in flavor. It was hearty and filling even as I chose to eat it in very different ways. I’ll make this again when I can get all of the ingredients I really want to make the soup. So here’s what I did…

I followed the recipe but made these swaps:
*I omitted the green bell pepper because I needed it for my Thanksgiving day dressing.

*I couldn’t get the 2 lbs bag of red potatoes I wanted. So I settled for a 18 oz bag of frozen red potato, carrot, onion and zucchini mix. I won’t use this again. The carrots were just too big for a soup like this.

*I thought I had a can of green chilies but I didn’t so I omitted them from this batch.

*I replaced the paprika and chili powder with equal amounts of a Taco seasoning mix I had in the cupboard. This gave it a very smoky flavor. So I think it’s a good sub in a pinch.

*I replaced the Thyme/savory herbs with rosemary. I didn’t have any savory or thyme. Note: Rosemary is very strong, at least the one I got from Nuts.com is, and so next time I will not use this herb in this soup at all. It took over the flavor for the first day of eating. Eventually it mellowed out but that was by the third day. I don’t have dried dill, but I think I’ll get some for when I make this soup again along with the thyme or savory.

*I omitted the black pepper since (1) the taco seasonings had a good amount of heat and (2) black pepper isn’t a favorite of mine anyway.

* Instead of crushed tomatoes, I used an equal amount of a good marinara sauce I had on hand. It’s not as potent as the crushed tomato and my sister is allergic anyway.

*I didn’t have prepared stock or broth on hand so I used 32 oz water with 1 heaping tbsp. chicken base granules

*I used canned pinto beans, drained; and it seems that a 15 oz can of beans is actually 10 oz of beans and 5 oz of liquid. I used 2 cans to be sure there was plenty in the soup.

*The thing about being a good cook is that you learn to correct your mistakes in your cooking as you go along. So, I used a tbsp of honey granules to combat the strong flavor of the rosemary. It helped a little on the first day, but really kicked in on later re-heatings of the soup.

And that’s it. I didn’t have rice or cornbread on the first day so layered my soup over some crushed saltine crackers. This did soak up a little of the broth, but it was good since I’m more of a stew girl anyway. I served the soup plain the next day but tossed some shredded sharp cheddar on top. Yesterday, we had left over corn bread so I had the soup spooned over that and it was fantastic. I will do this soup again when I have all of the “from starch” ingredients. I will get on the internet to see if I can buy the Swedish Brown beans from an online market since we don’t seem to have them here where I am.

So, do tell. How did your soup turn out?
Rosie.

Its a nice variation.

We had the soup here yesturday. It was nice.
I don’t see the point of putting things with soup since this is already quite heavy so diddn’t use rice or anything with the soup. It has plenty of carbs anyways … so just dipped bread and ate it.
We don’t like chilly in our house or anything spicy so just removed that part. We used the peppers, kidney beans and all spices except dill as I couldn’t find this. Everything was balanced out well and for someone who normally don’t like beans this is a good way to include them.
So yes we have a lot of left overs and will surely have some more now. Many thanks for this

its quite good variation.

Here's another variation of the Swedish Inspired Bean Soup that I created this week, focusing on adding some unique flavors and textures:

Ingredients:

• I used coconut oil instead of olive oil for a subtle coconut flavor.
• I replaced the green bell pepper with a yellow bell pepper for a sweeter taste.
• I added a teaspoon of ground cumin to enhance the earthy flavors.
• I included a cup of corn kernels for added sweetness and texture.
• I used a mix of black beans and kidney beans instead of just one type of bean for variety.
• I added a splash of lime juice at the end for a zesty finish.
• I garnished with sliced avocado and chopped fresh parsley for creaminess and freshness.

Directions:

• I followed the original directions but added the cumin along with the other spices.
• I added the corn kernels when adding the beans to ensure they were heated through.
• After simmering, I stirred in the lime juice just before serving to maintain its bright flavor.

The result was a vibrant and flavorful soup with a delightful mix of textures from the corn and beans. The coconut oil and lime juice added a unique twist, making it a refreshing and satisfying dish. The avocado and parsley garnish provided a creamy and fresh contrast to the hearty soup. Overall, it was a delicious and innovative take on the original recipe.