Kings soup
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| 1 | I cooked a packet of King's minestrone soup in my new slow/pressure cooker the other day, on slow cook. The pulses were a bit hard so what I didn't eat at first I cooked some more. Some of it got cooked three times, and was left sitting as it cooled. In the very last bowl there were still pulses I found unpalatably hard. What has your experience been? Is King's soup just not edible now? olwen - 2018-04-28 09:38:00 |
| 2 | I have never used Kings soups but have found that some slow cookers do not get hot enough for pulses. Edited by kay141 at 10:02 am, Sat 28 Apr kay141 - 2018-04-28 10:01:00 |
| 3 | This message was deleted. hd07 - 2018-04-28 10:03:00 |
| 4 | kay141 wrote: Maybe I should pressure cook it, then turn it to slow cook. olwen - 2018-04-28 10:07:00 |
| 5 | olwen wrote:
Try turning your cooker up....leave it long enough so that it is cooked properly. rainrain1 - 2018-04-28 10:51:00 |
| 6 | tasteless Edited by cats5 at 10:54 am, Sat 28 Apr cats5 - 2018-04-28 10:54:00 |
| 7 | cats5 wrote:
Add your own extras and make it tasty rainrain1 - 2018-04-28 10:57:00 |
| 8 | Hhmm, this is a concern. I have just bought 2 packets (for the first time in years) and put them on to simmer, with a few chicken carcasses, so I'm hoping my soup turns out nice but now I'm worried the lentils will be hard. King Old Fashioned soup was a staple over winter when I was a kid, I dont remember the lentils ever being hard. Edited by datoofairy at 11:03 am, Sat 28 Apr datoofairy - 2018-04-28 11:02:00 |
| 9 | It may be that other varieties are fine. I have a packet of old fashioned here too. Was thinking I could cook up a big pot of soup and freeze if I don't eat it fast enough. olwen - 2018-04-28 11:18:00 |
| 10 | I use the Kings Soup mix esp Pea and Ham.but instead of doing it in the Slow Cooker.use the stock pot on the stove.........you can boil it till its tender........and then the soup goes thick and I blitz half s it smooth and leave the other half chunky..Pretty Dam good with crusty bread by the fire on a cold winters night petal1955 - 2018-04-28 11:26:00 |
| 11 | olwen wrote:
I live alone, cook a big pot of soup and freeze it in meal size portions. At the moment, I have chicken, pea and ham and beef with vegetable soups in the freezer. None are made from packets but I can't see why they shouldn't be suitable to freeze. BTW, I do the same with stews/casseroles in the winter. No point in cooking enough for just one meal. kay141 - 2018-04-28 11:27:00 |
| 12 | A lot of Kings Soups have flavour enhancers 627 and 631 in them.. Plus all pulses and legumes should be well cooked before eating. Can cause gut problems if not cooked properly. Soft.. fruitbat - 2018-04-28 11:51:00 |
| 13 | fruitbat wrote: But some pulses for sale just won't cook soft. Either due to age, or maybe treatment. How do we avoid bad batches of pulses? They are just nasty otherwise. olwen - 2018-04-28 12:01:00 |
| 14 | Well I've just tried mine and its delicious. No hard bits, just lots of perfectly cooked pulses, lentils, barley, chicken and bacon.... mmmmmmm yummo! datoofairy - 2018-04-28 12:50:00 |
| 15 | olwen wrote:
If you are unlucky and they won't cook properly, still hard..... I would cut my losses and bin them.....some legumes do need a lot of cooking to get them to the right consistency. Edited by fruitbat at 12:58 pm, Sat 28 Apr fruitbat - 2018-04-28 12:57:00 |
| 16 | fruitbat wrote: sarahb5 - 2018-04-28 14:20:00 |
| 17 | datoofairy wrote:
Sounds darn good ! rainrain1 - 2018-04-28 15:43:00 |
| 18 | sarahb5 wrote:
I agree... salty and those flavour enhancers are a type of MSG I think...I always throw in a few chicken pieces or wings to add flavour and some tomato..makes it tasty. fruitbat - 2018-04-28 15:48:00 |
| 19 | sarahb5 wrote: This. I always treat any pulses that go into a dish separately. Sometimes they require soaking and the water changed at least once during the soak and then brought to the boil and the discarded. For split peas I also cook them separately before adding them to soup close to serving. I also endorse kay141's post where she says that the temperature is not hot enough in a slow cooker to cook the pulses. This means it is more important, than ever, to pre-cook them first. buzzy110 - 2018-04-28 15:56:00 |
| 20 | It's hot enough, and cooked enough if you turn it up and cook for long enough....nothing could be simpler, good grief....do the taste test! Soup is even better the next day. Give it another go girls!! rainrain1 - 2018-04-28 20:24:00 |
| 21 | hd07 - i have had the same problem with yellow split peas, cooked one lot for 2 days and still didn't soften them. (edit to add: god knows what they are doing to the ones that won't cook, but i won't eat them) Edited by jesse83 at 12:25 am, Sun 29 Apr jesse83 - 2018-04-29 00:13:00 |
| 22 | rainrain1 wrote: Edited by datoofairy at 8:23 am, Sun 29 Apr datoofairy - 2018-04-29 08:09:00 |
| 23 | jesse83 wrote: I don't know if this is what happens to the split peas like you cooked but irradiated pulses never soften when cooked. They stay hard and almost exactly like they were when uncooked or unsoaked. buzzy110 - 2018-04-29 12:06:00 |
| 24 | That's very interesting, thanks buzzy. jesse83 - 2018-04-29 19:00:00 |
| 25 | olwen wrote:
Do you pre-soak your pulses before using them?. I do this except for red lentils and don't have a problem. I don't use soup mixes as I find them too salty for my taste and they sometimes use enhancers in them so I prefer to mix my own pulses etc. Edited by nauru at 7:19 pm, Sun 29 Apr nauru - 2018-04-29 19:16:00 |
| 26 | I cook my chicken carcasses first then strain add king soup mix to pot country chicken then add onion carrot, silver beet and small pieces of chicken and boil yummy sticky232 - 2018-04-29 20:52:00 |
| 27 | Either you added salt to the cooking water - which is a no-no for any pulses or they were irradiated. We had that problem with chickpeas in NZ a few years ago. Never got soft, even after being soaked for 24 hours and cooked for 8 hours on high in the crockpot. I now buy organic chickpeas (if I ever use them) and check them if they sprout. If they do they will also cook. If they do not sprout they go back to the supplier. uli - 2018-05-05 13:13:00 |
| 28 | nauru wrote: uli - 2018-05-05 13:15:00 |
| 29 | uli wrote:
I know that, I have used them but prefer to make my own as they are way too salty for my taste. I was referring to olwens remark about cooking pulses in general not the soup mix. nauru - 2018-05-05 18:14:00 |
| 30 | I have been put off the Kings soup mixes for a few years now as they taste bland plus I don't like enhancers in them. I like to make my own mixes but would love some recipe base ideas such as how much lentils and barley and different flavour ideas. I'm a diabetic type 1 and try to eat as natural as possible with little fat. lj1422 - 2018-05-05 18:56:00 |
| 31 | nauru wrote: Are we talking about the same thing here? Obviously not: So the old pulses mix is no more? uli - 2018-05-05 20:27:00 |
| 32 | So we might have to go to other brands like https://www.mckenziesfoods.com.au/product/mckenzies-soup-mix or http://www.sunvalleyfoods.co.nz/product/beans-&-soup/sou Half the price too :) uli - 2018-05-05 20:28:00 |
| 33 | uli wrote: http://www.kingsoup.co.nz/king-soups/soupmix-minestrone.html And the others are similar - pea and ham for example is 81% peas and 4% ham so the other 15% is pretty much “filler” Edited by sarahb5 at 7:50 pm, Sun 6 May sarahb5 - 2018-05-06 19:48:00 |
| 34 | sarahb5 wrote:
This one is marketed as "low salt" but the vegetables are only 71% of the toal. other ingredients, not measured include salt, yeast extract, both salty plus many other unmeasured ingredients. www.kingsoup.co.nz/king-soups/soupmix-hearty-vegetable.html They will definitely not be going on my shopping list. kay141 - 2018-05-06 20:07:00 |
| 35 | uli wrote:
Yes, same product so you are obviously missing something. Try reading at the nutritional info, there is salt and also flavour enhancers (ie: 621, 627,631) in the ingredient list. Hence being too salty for my taste and I don't like using enhancers, 621 being MSG which I have a reaction to. Some also use yeast extract which is also very salty. Edited by nauru at 8:28 pm, Sun 6 May nauru - 2018-05-06 20:22:00 |
| 36 | The basic problem is so simple - pulses do not like salt, and it inhibits the softening/breaking down process. ** Remember to never add salt to the pulses until you've finished cooking them, or the sodium will toughen the skins and prevent them from softening and cooking properly.** Always add condiments at the END of cooking, to taste..... If using a product like Kings soup mix, sieve the flavourings out, cook the pulses/legumes, add the "flavourings" at the end..... but it's way better, and healthier, to use your own herbs and spices, along with the pulses/legumes you want - and way cheaper, too! autumnwinds - 2018-05-06 20:45:00 |
| 37 | autumnwinds wrote:
It is a myth that salt toughens pulses/legumes. In fact it softens the pectin in the skins, and decreases cooking time. I learned this only quite recently and have tried it out with our home grown cannellini beans, semi-dried. With salt they take 25 minutes of simmering to become tender, without salt they take 35 minutes. I was really surprised. davidt4 - 2018-05-06 21:13:00 |
| 38 | I've noticed this with lentils, and used to see it with batches of soybeans when I worked in the food industry. Very frustrating. It's caused by heat treatment in quarantine - which must also affect nutritional value. rua69 - 2018-05-06 21:50:00 |
| 39 | davidt4 wrote: In Greece I learned that they also do not add salt, but a bit of bicarb to soften the beans quicker, important when you have hardly any wood for the fires because the goats ate all the regrowing trees on the islands. uli - 2018-05-17 09:58:00 |
| 40 | I bought Pam’s yellow split peas this week and made soup, they broke down well. vashti - 2018-05-17 10:30:00 |
| 41 | Try covering them with water and microwave for 5 mins then add them to slow cooker. Mine soften when I do this in the slow cooker macb - 2018-05-18 18:42:00 |
| 42 | rainrain1 wrote: You can put lots of extras. It makes a good base I find. hidecote01 - 2018-05-19 12:31:00 |
| 43 | I add a packet of Kings pea and ham to my big oval crockpot, and the required amount of water, but also add 2 good handfuls of yellow dried peas, 2-3 finely chopped stalks of celery, 2 good sized grated carrots, and a couple of finely chopped onions, plus a "Jimbo's" container of home made chicken stock and more water to make up for the extra vegetables and peas added. I much prefer a ham bone (local supermarkets sell them for around $2.90) as it's a better flavour and less salty than a bacon hock. Then I let it sit for several hours, before turning it onto low before I go to bed, and it's ready to deal with in the morning. Makes heaps, very nourishing and comforting, and always a container for sick friends.... I also add a tablespoon of a good "Italian" herb mix I have a large jar of at all times, and add to soups, casseroles, sauces etc.... Happy to dig that out if anyone would like it - it's also the base for making a quick Ranch-style dressing. autumnwinds - 2019-05-19 23:45:00 |
| 44 | smoked bacon hock ,,kings,,,stock,,.into.crock pot aaron235 - 2019-05-20 20:44:00 |
