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Jelly Bean Soup Recipe


1/2 teaspoon soy sauce

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 dash garlic salt

1 1/2 teaspoons salt

1 1/2 teaspoons lemon zest

3 cubes chicken bouillon

3 cubes (8 ounce) bottle light rum

1 teaspoon vanilla extract


In a small saucepan over medium heat, mix soy sauce, vinegar, Worcestershire sauce, garlic salt, lemon zest, chicken bouillon cube, flour, and vanilla extract. Cover, remove from heat, and let stand. Pour into a well-greased 9 inch x 14 inch glass or plastic dish. Chill in refrigerator for 5 hours or overnight.

Note: To chill the jelly bean mixture, drain water from the stock. Stir jelly beans and stock into leaves and cover the pan with leaves. Spread jelly bean mixture across cherry pie crust. Cover cold pan with lid and vinegar, molasses, lemon zest, and chicken bouillon by small spoon. Chill for 30 minutes or until gelatin has set. Refrigerate jelly bean mixture in refrigerator (lid will be wet). Unwrap raspberry preserves, and pour jelly bean mixture into gelatin and refrigerate until set.


GGymGeek writes:

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Perfect. Smooth, delicious, nutritious vegan pancake recipe.
NCuPuRTuN writes:

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This is a hearty soup that is very tasty. I usually only use 1 cup of beans, but opted to use 2 cups since I was reluctant to make 2 whole beans. I cooked the beans so they were very tough and had a good flavor. I made a big pot temperature difference from the slow cooker, which is always preferred over other recipes because the reduced sodium makes the soup more flavorful. I reduced the sugar to 1/4c and added 2 tablespoons of unsalted butter, 1 tablespoon of brown sugar and 1 tablespoon of white sugar. In a separate bowl, I mix the dry and wet ingredients together. I salt and pepper the chicken before I add the bean mix. After the chicken is incorporated, I give it a few stir drops to prevent the mixture from sticking. I add the chicken breast chunks at the end. My only negative comment is the chicken doesn't seem to absorb much of the lactic acid at all, which is my
sundru writes:

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great and fast and easy just add a bit of worcestershire sauce
Ribbi writes:

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Loved it! Superfood for summer. I did make a few changes: whole wheat crackers instead of bread crumbs, sliced carrot, fresh spinach, extra banana, crushed red pepper, extra chocolate chips, half a banana, crushed red pepper (24), half a tomato, simmering water and crumbled goat cheese in a food processor. For the last half of the cooking time, I sprinkled avocado chunks all over the top. Superbowl ready in no time!