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Finally got my bean soup to taste like something other than salty water
I've been trying to make a decent bean soup for months, but it always came out bland no matter how much salt I added. Last week, I read online to add a splash of vinegar at the end, so I tried about a tablespoon of apple cider vinegar into my big pot. It completely woke up the flavor without costing more than a few cents. Has anyone else tried this trick with other cheap ingredients like lentils?
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blake7922mo ago
Yeah, @nelson.vera is right about going easy with it. That acid trick is a total game changer for cheap soups. I do the same thing with a bit of tomato paste fried up at the start for bean chili, or a spoonful of mustard stirred into split pea. It's all about getting those flat flavors to pop without just dumping in more salt.
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nelson.vera2mo ago
That vinegar trick works on lentil soup too, but go easy on it. A little lemon juice does the same thing.
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the_brian1mo ago
Oh man, that vinegar tip is legit. I do the same with a squeeze of lemon in my lentil soup, totally fixes it. Samk77 wasn't kidding about finding the magic bean lol.
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