Traditional old world soup recipe.

Beer and yogurt and peanut butter and tortilla chip crumb soup.
 
Delicious full bodied and hearty soup we all grew up on, just like grandma used to make!!
 
Cheap thrills right out of the Walmart food section.
 
Best made in a traditional gallon size crock pot.
 
Combine 2 or 3 bags of assorted frozen vegetables, 2 or 3 cans cooked beans if you don’t go the higher road and sprout your own first.
 
Add the following:
 
One can tomato paste
1/3 cup chunky peanut butter (real stuff like Adam’s, not the Jiff or Skippy crap)
3 tablespoons plain yogurt
1/2 can beer (use the American pale variety. Pabst the beer of choice)
4 tablespoons applesauce
1 cup tortilla chip crumbs
2 teaspoons raw apple cider vinegar
Heaping teaspoon curry powder
Heaping teaspoon mild chili pepper
Heaping teaspoon oregano
Heaping teaspoon Basil
1 to 2 heaping teaspoons grated fresh ginger
¼ cup salted sunflower seeds, or mixed nuts.
 
Grate or chop and fresh vegetables needed to fill the crock pot to 1 inch below the top.
 
Add water to then just barely cover the mix.
 
Salt to taste. Stir in the salt and test taste again for adjustment.
 
Let the crock pot fire away on hi for several hours until you can smell the soup. Stir occasionally to keep the cooking heat circulating. Crock pots have hot spots. By the time the scent of the soup pervades the house, it can be eaten, but more cooking time is usually needed.
 
Now to reveal the greatest cooking secret for soups…
 
When about cooked, remove 3 cups or more of the solid parts and blend them in a food blender. Pour the blended contents back into the crock pot. This thickens the consistency in a nice way.
 
After putting the blended part back in, let the soup cook again for awhile, stirring now and then.
 
We then transfer the soup to half quart mason jars, letting them cool to room temperature and then refrigerate. Will last for months until needed. The gallon crock pot makes for 5 mason jars and then enough for a meal or two left.
 
Note on the yogurt and beans...
 
You are being short changed both in quality and economics if you don't sprout your own grains and make your own yogurt. Probiotic benefit of the yogurt is lost in the cooking however.
 
Will reveal the sublime, deep dark secrets of sprouting and probiotic cultivation soon for the prosperity, health and benefit of all.
 
John

wow thanks John but where's the Becan?

Good point because it is useful, and thus probably does not belong here.
 
Unfortunately, no becan in the soup design.
 
We follow the vegetarian and even more restrictive diet of the hell bound heathen Hare Krishnas. I ain't no way one of them because they are crazy as crazy gets, but no meat, no fish, no eggs, no onion, no garlic, no mushrooms and some other goodies to avoid. Makes sense in regards of what goes in and comes out of the human body and the effect it has while we struggle to eliminate the toxins.. Pack of bloody heathens, but they knew more than any of us crawling into a McDonalds to feast on death and feed the worms in our intestines.
 
Only higher road over the Hare Krishna guys is what my buddy Jesus tried to tell us carbon infestations about raw diet in the Essene texts. His advice there is the end point and ultimate truth about everything dietary. Can send links if above the radar.
 
My weakness is being addicted to the maladaptive cooking process like most of us are.
 
The first flame kills off all life energy of a dietary intake. The nuked product maybe enough to sustain life, but not health. Think about a can of green beans on the shelf for a couple years versus what you have just harvested out of your garden.
 
Still want to give some radical info on sprouting and probiotic cultivation that you can take to the bank and back.
 
John

Hilarious.
 
Reminds me of my favorite Pink Panther airplane outtakes.
 
https://www.youtube.com/watch?v=TBk_3VgfTmk

craigb
This seems like useful information, so does it belong in the Coffee House??? 

Maybe he's trying to get us all to lose some weight ... hmmmm ... not into cooking anymore, though!

About that weight loss ...
 
I just finished off all 96 of my cadbury eggs I recently got.
 
My waist size neither increased or decreased.
 
So now its back to decreasing, and no more chocolate until christmas :)

No Im middle aged now with a greying beard. I put on loads of weight from living on dominos pizza for too long.
 
Other than a short binge of fast food once in a while, and my recent easter weakness, Im mostly managing fine, and now the chocolates gone I can resume losing my gut fat.
 
And the greys on my beard are spreading at an alarming rate.

Okay, sprouting…
 
You need several wide mouth Mason jars, a dish rack, and a drip pan. The traditional dish rack fits 8 Mason jars at an angle needed to balance drainage and air access.
 
If there’s a lady in your life, get some of her discarded stockings or panty hose. If you’re a cross dresser, use some of your own. Then just a few rubber bands.
 
Need a good, dark environment. Inside of the oven when not cooking is ideal.
 
Couple stages in the process…
 
First soaking. The elite connoisseurs have hour specific time frames as per the individual grain. I just soak overnight for any of them. Never hurt nothing in the final product.
 
For larger grains like pintos, garbanzos etc, discard the split ones as well an anything that floats.
 
Add a couple inches of the grains to the Mason jar and cover a couple times more deep in water after washing them. Piling the big grains too deep will cause them to get impacted in the jar. You can close the lid and lay the jar on its side to avoid this.
 
Next morning or after several hours expansion, pour off the water which can be saved for a good nutrient plant food.
 
Take a section of panty hose and stretch over the jar opening. Seal with a rubber band.
 
From here out, it is washing thru the panty hose at least 2 times a day. Rinse until the runoff is clean. You are fighting against mold and growth byproduct buildup which can create a mess and discourage virgin trials. Drip pan in the oven is to catch residual runoff beneath the dish rack.
 
The Mason jars will fit in the dish rack at an angle upside down so the water drains thru the panty hose and allows some air circulation.
 
Back to the cliff for fixes before the rains set in. Will continue. Hope this is making some sense.
 
John

Moshkito

craigb
This seems like useful information, so does it belong in the Coffee House??? 

Maybe he's trying to get us all to lose some weight ... hmmmm ... not into cooking anymore, though!

I'm a vegetarian and I haven't lost weight.  I eat so much sugar and carbs.  I'm a blimp.

Some more stuff on sprouting…
 
Sprouting in the dark is necessary because the grains think they are under a lot of debris and have to maintain pliability to get to the surface around rocks and obstacles. Once subject to sunlight, priority changes to developing woody cellulose to strengthen against the above ground stresses. You don’t want woody sprouts, so controlling light exposure is critical for the first days.
 
Thus, sprout the grains for several days in the dark and give a good nuke with a couple hours sun exposure before washing to refrigerate. Remember the 7 day dogma that if you can wash the things consistently, they will be vibrant around day 7, which is the break even point for human nutrition and volume return on your effort. Sprouting beyond this point has diminishing returns both in edibility and nutrient content
 
If you do things like soy beans, you will notice that you get tails about a half inch before you have to wash and refrigerate, meaning before they start to get moldy. Compare them to the 3 inch soy sprouts in a store. What gives?
 
If sprouting soy, put a plate with a brick on top in a wide container (max surface area). That’s the secret of the pros. Goes back to the light and dark part of the process. If they are in the dark and compressed by a heavy weight, they think they are up the creek under a rock or some occlusion. They compensate by accelerating growth and maintaining pliability in the search for sun light.
 
As much as the stench of the cadaver eaters is a turn off, doesn’t mean that a new age tree hug sprouting attempt gone wrong is a bouquet of roses. Failure to properly wash or maintain air circulation can end up with a smelly mess that will totally discourage the neophyte.
 
Recommendation is to begin using some of the more bullet proof grains to start off with a good experience.
 
Try green lentils and mung beans, alfalfa to start. Raw Spanish peanuts are exquisite. Much more forgiving than things like black beans. If you have a black bean bunch go bad, my advice is to seal off the city block and get the hazmat team in to contain the plague.
 
John

Here’s a sublime, cool, radical, cost effective, healthy way to culture a living probiotic source for diet. Submitted for the good and long life of all. One of the 7 secrets to a long life recommended by the ancient heathens. Forget what most of the other 6 were, but they were worthy of consideration.
 
Note that if you are “lactose intolerant” meaning that you got to scrape the walls 10 minutes after you drink a glass of milk, the double sugars in the milk are broken down to “mono saccharides” in the culture process, so you may well be able to safely tolerate this. Nobody was supposed to be nursing after a couple years, so many can’t take milk products, heavily racially driven on who aborts the enzyme needed to digest milk after infancy. Blacks worse than whites, and Asians worse than blacks to the extent that certain Asian populations consider cow milk inedible because of an 80% plus toxic reaction to an ice cream cone..
 
Hardware needed is one of them Igloo type lunch coolers and 4 wide mouth Mason jars with lids and maybe a thermometer if you don’t trust the count to 10 hot finger rule.
 
Purpose of the probiotic is to replace or augment the friendly bacteria in the intestine that is ravaged over time and maladaptive diet, blasted by antibiotics, etc. Side note to the fertile ladies out there relative to antibiotics and your hormone birth control pills… If you got an infected foot and the doc puts you on antibiotics, consider your protection to be null and void for the rest of the current cycle. All deals with the disruption of intestinal good guys.
 
Holistic health claims (can’t prove the exact numbers, just passing the thought) that the intestinal content of good guys vs bad guys in about a one year old breast fed baby is 80% good and 20% bad with the 80 percent keeping the bad guys under control by several means. The bad guys are such that if they get loose, they can produce poisons so powerful that a volume the size of the head of a pin will kill you in a couple days. This is fact. We all got the time bomb ticking waiting for a come back during times of weakness, so to everyone’s best interest to maintain control.
 
The swami guru guys claim that once we have sunken to a processed cannibal diet of decomposing corpses, the ratio goes the other way to 80% bad guys and 20% good guys. Not enough to kill us outright, but a severe drag on health and accelerates the aging process, shortens life span.
 
Holy crap, we got a sun break out here. Got to break to take down two small dead trees on the ocean cliff but will get back with the recipe. Igloo cooler and 4 Mason jars needed.
 
Love to all,
John
 

You right Beep, fifth avenue shiz if they ever was.  Now... for the recipe everyone has been waiting for!!!
 
Almost fool proof…
 
In a big clean pot, bring up to near boiling, a gallon of whole milk, not the wimp lo fat stuff. Need the full blast, artery clogging 4% flow directly from the cow's tit. In India, we used buffalo milk, so an option as well. Come to think of it, goats would probably work too.
 
For a better product, fortify with a cup or two powdered milk, ¼ teaspoon salt, heaping tablespoon of sugar or honey. Gives the bugs something more aggressive to grow on.
 
Bringing the mix to just simmering, which pasteurizes out most pathogens. Takes some finesse not to burn the bottom of the pot. Let the mix cool to 110-115 degrees (F). Check either with a thermometer (more precise) or the count to 10 finger rule. Means with a clean finger, immerse in the milk. Count to 10 and if you got to pull your finger out, you are in the ballpark. Make sure your finger is clean so you don't get something else growing in there.
 
At this point, inoculate the mix with a couple tablespoons live yogurt and stir. Choice is yours. Has to have live cultures though, or nothing will happen (disclaimer on most labels if the thing is live or dead. Some brand pasteurize before (cool) but some pasteurize after which kills off what you are trying to get (not cool). I mix and match, but try to use at least one source with multiple types. The "Greek" yogurt thing is not properly understood because it is more expensive and thought to contain some esoteric culture. Nothing unique about it. They just do a normal culture but squeeze the liquid out of it as an extra step making it more condensed, so therefore the claim that it has more protein and the claim that the bacterial count is higher. Works for a culture, but you are not getting anything exotic.
 
Stir in the starter with the 110 degree milk. As you all become yogurt freaks and perfect and fine tune the process, you will see that temperature is a big determinant in what you get from the effort regardless of the culture.
 
Temps too hi will kill off the bugs or put them to sleep inside spore capsules. Temps too low will not work. Within the range of maybe 105-125 degrees, you can control the end product. Higher temps give a sharper yogurt with more whey separation on top (save the whey for cooking in a stir fry). Cooler temps produce a more mild yogurt with less whey separation.
 
The gallon will fill 4 clean wide mouth Mason jars with some left over. Pour in up to the rim and put a lid on. Wash the jars and lids in hot tap water first so you don’t get something else growing in there…
 
The 4 jars will nicely fit into the Igloo cooler. Fill the cooler up to the jar rims in hot tap water. Close the cooler and set aside where it won’t be disturbed. I generally do this at night and let the mix sit while asleep so it won’t be vibrated or disturbed.
 
Next morning, got 4 jars of vibrant probiotic. Nothing like the sleepy stuff that has been sitting in the dairy isle for a couple months. Refrigerate and will keep for a long time.
 
Can be used in cooking, but note that cooking kills the probiotic and defeats the purpose.
 
For the purist, I’d advise to avoid the artificially sweetened starters. The sweet taste permeates even if it has been way diluted. Bummer, because Activia brand has one of the most macho single element sources, but no way to escape the artificial sugar in the first generation culture. Maybe some more info on this if there is any interest.
 
John