this post was submitted on 10 May 2025
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[QUESTION] What are your favorite spices to use in soups?

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Beans and rice are nice (lemmynsfw.com)
submitted 3 weeks ago by [email protected] to c/[email protected]
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I had some free brown rice to use. I knew there had to be a beans and rice recipe out there for that. The last three ingredients of the first recipe I saw included dry sherry, soy sauce and balsamic vinegar. That was a combination I needed to try.

I was going to scale the recipe up and some of the numbers just didn't look right. For example it wanted so much onion that it would overload the recipe. I took the picture of the mise en place after cutting the onion in half and knowing that the three ingredients are the end were definitely going to need adjustments. I ended up doubling all but the soy sauce just before serving.

It's getting harder to trust recipes.

But was I able to get it to work? Yes.

Cost per person: $2.45, a little more than the bread and butter.

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[–] [email protected] 4 points 2 weeks ago (2 children)

It's a texture thing, but I can't eat onions like that. Half the time I saute the veg then puree.

[–] [email protected] 6 points 2 weeks ago

They're good in certain things, like cut up small on a hot dog or on tacos. But that's a very strong savory flavor with a light onion crunch providing contrast.

[–] [email protected] 2 points 2 weeks ago

I can't eat most pureed things for probably the same reason. There needs to be texture in food.