"gelchick,What kind of beans can you eat? How do you make your lentil soup? I love beans and haven't had any in months and months. Thanks:)
Thanks for posting this- I never would have seen it otherwise.
I can eat some beans ( black soybeans, black beans, edamame, chana dal, all lentils, split peas, baby limas, garbanzos (limited), red and white kidneys, navy).
I cannot eat pintos, adzuki, butter, turtle, pink - I have no clue why.
I do better with all beans if I buy them dry, soak and simmer them. I just sort and soak in room temp water overnight, then throw them in a crockpot with fresh water and any seasonings and cook them on low all day until they are tender. I make about 2 cups dry in my 1.5 qt crockpot. Lentils don't require soaking- just sort, rinse and put them in a pot-covered with a good amount of water. Bring them to a boil, turn down the heat to a simmer for 15 minutes, take them off the heat and let them stand in the water for another hour- they are ready to eat. You can also do beans in a pressure cooker- I have had no success with pressure cookers and several huge messes to clean up- so I stay away from them. I usually cook my beans with a chunk of kombu (sea vegetable)- it's supposed to make the nutrients more bioavailable, make the beans less gas producing, and it gives them a bit of salty flavor.
I make my lentil soup in a 5 qt crockpot- and freeze extras in portion sizes. I make mine vegetarian- I take 1 qt of vegetable stock ( I use Pacific Organic if I don't have home made), 3 cups of chopped roma tomatoes ( you can use canned-2 cans), 1 chopped onion, 8 oz of shredded carrots, 1 chopped pepper (red, green, yellow), 3-4 stalks of celery, and 2 cups of dried (rinse and look for stones) lentils ( I make mixtures of red, green, and brown lentils) and throw it in the crockpot. I add 4-5 bay leaves, greek oregano, sweet basil, and some cinnamon, then cover the items with water and set the crockpot on high. When it comes to a boil, I give it a quick stir, turn the heat to low and cook until everything is soft and the lentils are cooked (4-5 hours). I add 2 packagess of rinsed orzo (miracle noodles), or 1 cup of cooked quinoa or barley; then add a package of chopped Morningstar farms steak strips and a package of seitan (that would be about 1 pound of beef or chicken chunks I think)- stir it up and drizzle the top of the crock with olive oil and cook it on low for about another 30 minutes.
I think you could add beef or chicken chunks right at the beginning- my veggie meat sources are pre-cooked so I add them last. I takes me about 20 minutes of assembly time, and I get 20 cups out of it. It freezes well too. I fish out the bay leaves at the end so my husband doesn't eat them. My daughter makes hers with a shot of lemon juice and she leaves out the cinnamon- but I like it better with the cinnamon.
I do baked beans in my crockpot and also black bean chili- if you want those let me know. I also make a nice tomato-based veggie soup- all in the crockpot ( I have 3 and use them all the time- I am so lazy.)
I have plenty of tofu and seitan recipes if you're in need. There is a Vegetarian Low Carb recipe book at Amazon - you might want to take a look at it (Library? Borders?) for more ideas to increase your variety.