Hmm.

[rabidsamfan]

If the smell is the taste, my crock pot experiment of chicken and bean soup with excessive garlic still needs something...

What do you put in soup? Other than carrots, that is, because I'm allergic to them.

Comments

[claudia603.livejournal.com]

onions, garlic, broth, celery, spices (often thyme, salt, pepper, hot pepper, cumin, allspice, other choices as wanted) :)

[rabidsamfan.livejournal.com]

hmmm... I've got some tobasco. Wonder what other spices are still viable?
*rummages shelves*

[lothithil.livejournal.com]

Mushrooms, water chestnuts, cubed potatoes, perhaps dumplings.

Oh god... now I'm hungry! Did you make enough to share?

[rabidsamfan.livejournal.com]

I made enough that I'll be eating soup for a month!

[rubynye.livejournal.com]

Have ou ever checked to see if you're allergic to parsnips? If you aren't, they should substitute nicely for carrots.

Also, you could try sweet potatoes, which have the sweetness and oranginess.

(I'm thinking of carrot substitutes becaue I'm thinking along the lines of 'earthy and sweet'.)

Also, try cooking the garlic whole (just peeled) and then mashing it, rather than crushing or chopping it. Very different flavor.

[rabidsamfan.livejournal.com]

I've never tried parsnips, at least not knowingly. I should do that sometime. If I get all itchy, I'll know.

And I threw in the cloves whole already. I like it better that way.

[shirebound]

You're already cooking more than I usually do! I wish I could taste it.

[rabidsamfan.livejournal.com]

At the moment it still needs a bit of something. I'm thinking on it!

[lame-pegasus.livejournal.com]

Try thyme - goes very well with beans. Or - if you want it to be a bit mediterranean - you might also use basil. After you have cooked enough to eat for a month, you should by all means try to get fresh basil or thyme. The taste is absolutely marvelous, and you can spice the next helping up with one of both (you can grow them in small pots on the window sill, btw.).

[rabidsamfan.livejournal.com]

I should have gotten off my tush and gone to the farmers market downtown. Ah well.

BTW, it appears my nephew is in Germany for his company right now. He says it's way prettier than Texas.

[rabidsamfan.livejournal.com]

*snicker* You can grow them on the windowsill. I can discover their dessicated corpses six months along and wonder what the heck they used to be.

I have a purple thumb.

[dreamflower]

Well, I'm probably too late to contribute for this batch, but lemon goes great with chicken. In fact a squeeze or two of fresh lemon juice and a little bit of the zest even livens up canned soup! I always put both lemon juice and garlic in my chicken soup-- but you had the garlic covered already.

[rabidsamfan.livejournal.com]

I have lemon! *goes to add*

[slipperieslope.livejournal.com]

Sauteed sweet red pepper with a little bacon is always a good contrast with the onions and saltiness of the chicken mixture, plus mashing some of the beans and stirring them in to thicken the broth can add a nice hearty element to your soup.

[calccarbonate.livejournal.com]

Sounds like a Mediterranean stew! I would have put some sour cream in to add to the flavor...

Chunks of sweet potato or winter squash are a great carrot substitute. In fact, I make a mean winter squash soup with dill instead of the regular carrot and dill soup. Just find the recipe that sounds good to you, and use the same amount of winter squash. I dry-roast it in the oven. Peel it, but for god sakes, save those orange strings! That's where all the vitamins are, and if you blend them up, the threads make a glorious persimmon color!

If you can eat canned pumpkin, you've already eaten winter squash. Most brands are actually hubbards, not real pumpkins.