{"id":26069,"date":"2012-08-28T21:03:00","date_gmt":"2012-08-29T01:03:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26069"},"modified":"2012-08-28T21:03:00","modified_gmt":"2012-08-29T01:03:00","slug":"sixteen-bean-soup%e5%8d%81%e5%85%ad%e8%b1%86%e3%81%ae%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26069&lang=en","title":{"rendered":"Sixteen Bean Soup
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Sixteen Bean Soup<\/strong>
\nAugust 25, 2012<\/em><\/p>\n

A few weeks ago Terry and I found a package of 15 bean soup mix at the grocery store. It looked interesting, but then later we found a package of 16 bean soup mix. Of course we came home with the 16 bean soup package! Here is the soup I made with those beans. Instead of using the soup mix that came with the beans, I added flavors on my own. I added onions, carrots, celery, and canned tomatoes, and I flavored the soup with vegetable soup base, bay leaves, dried oregano, worcestershire sauce, crushed red pepper, brown sugar, salt, and pepper. This can be a meal when served with a small salad.<\/p>\n

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\u5341\u516d\u8c46\u306e\u30b9\u30fc\u30d7<\/strong>
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\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sixteen Bean Soup August 25, 2012 A few weeks ago Terry and I found a package of 15 bean soup mix at the grocery store. It looked interesting, but then later we found a package of 16 bean soup mix. Of course we came home with the 16 bean soup package! Here is the soup […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,12],"tags":[],"class_list":["post-26069","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26069"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26069\/revisions"}],"predecessor-version":[{"id":26116,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26069\/revisions\/26116"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}