The Longest Living Family Eats This Soup Every Day
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- Опубліковано 9 лют 2025
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We got to see Merle two times in one week. Everything's going to be okay now guys.
🥹
A tip for cooking beans! I recommend using an instant pot, they’re fantastic, you just leave the beans soaking over night and put them in the instant pot for 25-35 min (depending on the type of bean) and it’s all set, I like to cook them with garlic, salt and bay leaves ☺️
Same. I find low is better than high, less bursting of the beans.
I do 13 bean in the crockpot from dry beans, no need to soak and I am not "above" a canned rinsed bean. Love black beans and black bean brownies too. When I first moved to this more rural area from the big city the newspaper had many locals who lived a long time, the air is better here than the big city. Lots of garden veg here. That beans in the freezer thing is if you are STORING the uncooked dried bean, if cooking them the same week, just cook them! If all kidney beans soak if the 13 bean mixed bag just cook the heck out of them in crock pot. Added carrots are nice. Onions too if you like and of course garlic.
@@emkn1479 same amount of time on low? or longer
I love beans, but not canned beans. What I usually do, is cook my garbanzo, black beans, pinto beans or any other dry beans in my Instart pot and when they cool I put them in a mason jar and then freeze. I always have beans readily accessible. It’s a lot cheaper too!
I love the addition of your pets at the end of the videos ❤
I'm so glad, I figure it'll leave people with a lil much needed cuteness and comfort
Just so you know Merle, fennel is probably there to make the soup easier on the stomach. Fennel is a very good vegetable to eat when you have any kind of stomachache, I eat it raw very often because unfortunately I have gastric reflux and in a few minutes the fennel solves the problem. Beans can cause some problems during digestion in many people so I guess the fennel is there to help. 🙂😉
awesome!
That's good to know about eating fennel raw! I drink fennel tea for acid reflux and it does help, but I'll have to give this a try.
@0wlyssa Go for it! It's like magic for me! 😊
A double dose of Merle in one week! The best gift
I’ve been researching fennel recipes recently because I’m trying to eat more seasonally so thank you, I’ll try this. What I’ve learned: the stalks are best in soups. Fennel is super high in antioxidants, fiber, and a nutrient called “anethole” which reduces inflammation and “fends off chronic disease”. I have also learned that Guinea pigs love fennel. So if you have an overflow of fronds and stalks, they will go ham over them
good for the over 40 ladies too. and fennel seed is good for digestion.
@@alomaalber6514 yass and I kept reading and it can also cause uterine contractions. And flush out excess uric acid from your body. Definite superfood.
add parsley stalks chopped in with the soffrito (or mire pois?) and use the leaves fresh for garnish.
"I'm not like gonna sue if I don't live to be 100; mostly because I'll be dead" ! You are so hilarious! Enjoy your videos. Great recipes and funny commentary to boot. Thanks for the tip with how to store parsley as well. This soup looks great. Will definitely try. I may make this using a pressure cooker.
"It's a soup day; I don't need to *think* today" is an absolute vibe and I am here for it ❤
I'm having "girl dinner" (half an everything bagel, some steamed broccoli, and wine) while I watch this and I just had to say I LOVE the butterfly magnets on the side of your fridge, Merle! 🤩💖
Winter is the best time for bean soups! I’ve been on them too! I recommend you try a white bean and thyme, a coconut milk lentil with sweet potatoes, and a leek, carrot, and green pea!
yesssssss omg that sounds delicious
Oh this is what I needed today! It's currently cooking in my Instant Pot and I can't wait to try it! I didn't have any cous cous so I used pearl barley instead and I used veg stock instead of plain water. Yum!
Just had beans and greens for dinner last night. Night before that we had gnocchi in red sauce with greens. Before that, potato soup. Chili is next up. And this minestrone-type soup looks like a good candidate for next week. Tis the season. And always better the next day.
I had beans and greens for breakfast yesterday! Yum!
Having two videos definitely made my week! Just recovering from a surgery and this is the type of meal I needed to be back in active life.
We love you Merle!
Btw, here in Spain we cook a fennel stew, using the leaves, chickpeas and some pumpkin.
It is faster than this one, for those days we do not have that much time, and it also tastes like grandma's hug 🫂
the piece of fennel flying away paired with the "see ya!" was soo funny to me😂
lol so I just made this! I made a few subs: used fennel seeds, just chickpeas, added fresh rosemary. It’s amazing! Can’t wait to try it tomorrow 😝
It was so soooo good after a couple days
watching this as I make a soffrito for my pastina. also fennel slams, I hope you keep using and loving it!
"A hug from a grandparent" sounds really good. The soup looks delicious. I'd definitely try it. I like a good soup/stew.
I would love a hug from my mom. She passed away 28 years ago, the year my son was born. I miss her so much still.
@@stone.durfey5862 my condolences on your loss. It's hard to loss a loved one. I hope you cherish all of the good moments and times that you two had together. My mother passed away decades ago when I was 19. Thinking back on the good times and laughs that we had together helps me. I still miss her. But I think my mother had the most beautiful smile that I've ever seen. And thinking about the stories she shared with me when we'd stay up late to bake cakes and pies for Thanksgiving and Christmas are some of the things I treasure.
Merle, I need to thank you for inspiring me to break out of my comfort zone! I made the Moroccan lentil stew and added chickpeas, and LOVED IT!! I will def be trying this one too.
I tend to make a dumbed-down version of that soup, generally just one bean. The completed version looks absolutely amazing. I'm going to have to follow the original recipe.
Thanks, you made it look so easy🎉
Girl if you have a pressure cooker and cook beans from dry you will never go back! It's MUCH more flavorful than canned.
Your skin looks amazing ❤
the thing about minestrone is that it's a "throw anything you have in the pot" type stew. In Sardinia, they're probably using produce that's local and fresh to them, possibly even home-grown. I think that's a key feature of the Blue Zone diet that is so inaccessible to those of us in the West/Global North/North America. Growing our own food seems inaccessible, especially if you're up north like me, and buying organic, fresh, and locally grown is expensive. Also, we're become so disconnected to indigenous foods and need to start eating what comes from this earth (as in the earth we live on)!
I’ve been watching urban foraging videos and getting inspired to try it! I bet we could make a riff off this soup with local ingredients this way!
I think a lot of people struggle to eat seasonally because modern day recipes are not designed with seasonality in mind (how many "winter" recipes have I seen that call for fresh tomatoes? ugh). I've lately really been toying with the idea of writing a cookbook specifically designed around seasonal foods for my Central Texas area, and also highlighting and incorporating native foods that grow wild here (e.g. persimmons, chile pequin, passionfruit). It'd obviously only be useful to people within a 100 mile radius of me, but it'd be a fun project.
@@Shadeadder you're right, it is difficult! Especially with the offerings and quality of produce in stores. I love your idea for that cookbook!
@@Shadeadder I think it’s an AWESOME idea. If I lived there, I’d love and buy it. I picked up a book about local wildflowers (how to identify) documented by a local woman at my town’s grocery store. People who are locals would love your book whether they were vegan or not! PLUS: Wouldn’t it be wonderful if every area of the country had someone who did this? It could change the food system as we know it!
Awesome recipe! Thanks for recreating it!
You're welcome!
Great recipe. When I make this, I pre-cooked the beans to al dente or almost done then I add all the veggies then simmer. In about 8 to 10mins, when the veggies are almost done, I then add the garlic parsley and basil. I don’t over cook the veggies because they can lose flavor.
I'm French Algerian and it looks like 3dess, loubia and aich combine lol it's mind blowing. And if you wanna eat more beans, I highly recommend you to try 3dess and Loubia ! They're North African dishes, it's delicious, cheap, nutritious and easy to make 🙏🏼
I soak my beans on the counter for 12 to 24 hours. I do change the water periodically. Sprouting isn't necessarily a bad thing, but I've never had it happen during long soaks, even in a warm house. This soup looks amazing!
Love the sweatshirt!
Sometimes all you need is soup!
Always so excited to see a video from my best girl Merle! My fav utuber! ❤🤗❤😘
I love this soup! I recommend topping it with a drizzle of really good olive oil. It took it from good to delicious.
I love the editing!
Thank you!!
This sweatshirt takes me back to your Kale sweatshirt days
It is honestly good to sprout beans as they're easier to digest that way. Obviously, don't eat raw beans, but for sure, sprouting [and thoroughly cooking] them is 100% fine and preferable.
I think I saw someone else's comment about taking low ranked vegan dishes and improving them on a different video. That'd be really nice to watch. It'd also be neat to see a blue diet followed even though plant based just because processed vegan foods with saturated fats and too much salt exist in the USA.
love this, it is totally soup weather vibes
Yummmmm!😻😻😻
We all need to feel hopeful nowadays. Thanks fro video!!
I'm going to go make soup rn! what inspiration!
Unrelated to the soup, but I couldn’t help but stare at the shelf of books behind you near the end of the video and would love a video on what you’re reading!
Yaaay, it's my girl Merle again this week!! ❤
hehehe a little double feature moment
Oh the longing I feel watching this during a heatwave in Australia 😂
Cannot unsee Fennel as Hestu anymore 🤣
It would take more than 12 hrs of soaking to sprout beans and even then, sprouted beans are even better in all ways :)
I mean, I don't know for Okinawa, but, Sardinia is in Italy, and they have access to good specialized free healthcare. That does a lot.
Good food, air and climate too.
But still.
Free healthcare is bomb to live longer.
Love fennel! I sub it for celery all the time
Would love to see more soup videos.
Dried beans are so easy to cook in an instant pot and they don’t need to be soaked
Aria going through the fridge later: Where the hell are my baby carrots?!
As a fellow soup lover, I would absolutely love to see our reigning vegan queen try the infamous "cabbage fat burning soup" (just look it up, it's everywhere.) I know and love her content, which is not about losing weight, that's not the point. As someone who has tried it and seen it actually work, I'd just like a fellow vegan who loves soup, try it, ha. Nothing different than this experiment. That being said, I did hate every second of it since I CANNOT do spice and Cayenne pepper was killing me, haha. Somehow got through it and it definitely work though . Would be a good vegan soup to try is all and get an option on it. ❤
P.S. loves a random but so welcomed 2nd upload of the week from our said queen. ❤❤❤❤
Thank you!
you mentioned this wasn't your favorite soup - i'd love to see you make your favorite soup(s) then! if you haven't done that before and i missed it
I... don't think you used couscous though? Couscous is not a bean/plant/grain, it's the name of two things that are related: a dish and one of the ingredients that goes in the dish. The dish comes from the Maghreb region (so Morocco, Tunisia, etc.) and usually calls for lamb, merguez, sometimes chicken, a mix of vegetables (usually courgette, carrots, onions, maybe chickpeas and bell peppers, honestly each family makes it differently), a very spicy broth/soup in which the lamb and vegetables cook (spicy as in using spices like cinnamon and ras-el-hanout, though it also is usually spicy) and then the couscous itself, which is hard wheat grain (as opposed to soft wheat grain; hard wheat makes pasta for ex while soft wheat makes flour for bread-making) broken down into tiny pieces no bigger than a pinhead.
There are usually 1-3 sizes of couscous since you can use the very tiny ones to make a desert called "gateau de semoule" but the savoury dish commonly uses the medium size. I've never seen what you used in your video, which looks like a smooth ball of something while couscous has pretty hard edges and looks like a tiny piece of gravel, maybe. I'm very curious to know what you used but as someone who grew up with Marocain and Algerian cuisine being a part of my life and eats dishes like couscous, tajine and chorba on a monthly basis, I needed to say something if only so you can try real couscous if you've never had it before.
It's a staple food that has so much flavour on its own but gets so much better when you add spices or raisins or simply use it in its namesake dish. It's certainly a staple in my pantry as a vegetarian, alongside its cousin boulgour. If you ever read this, please let me know what it is you used in the video! Maybe it's just because stores in North America don't know how to label items properly and are just using the wrong name for another hard wheat product, but I'm very curious to know more. Have a lovely day!
the sweatshirt is awesome
I add zucchini or butternut squash and red pepper
Ok freezing soaked beans is low key genius! I mean frozen cooked beans take forever to defrost anyways and the step most skipped is the soaking cause you either forgot or didn't know 12/24 hours ago you where going to want to cook beans. I think next time I soak beans I'll double the batch and stash half in the freezer as a prep!
Lol. I think the fennel looks like the rocks from the Warblers Nest in BOTW.
Has anyone noticed how extremely similar this kitchen is to Andrew Ilnyckyj’s kitchen? Like they’re different but almost identical?
You don't have to worry that the beans will sprout. When I make something with beans, I soak them all night and nothing bad has ever happened to them.
Soaked beans are heroes!
the mystery baby carrots is so funny to me
HOW DID THEY GET THERE
I didn't know you cared, thank you for the recipie.
Need more beans in my diet, too. I'd eat it with some good EVOO drizzled over it. Looks super delicious.
Love the BoTW reference!
❤❤❤❤❤
annnndddd... if you give your water-glassed herbs a cover to shield their leaves from the refrigerator's drying air circulation, they'll last even longer!
also cannot bring myself to chop up Hestu 😭😭😭
FREEZING BEANS!?!?! 😆
Minestrone needs lots and lots of nutritional yeast
Now that you mention it, fennel def resembles Hetsu haha
❤
Loved getting 2 videos this week! Maintenance Phase just did a great episode about Blue Zones, I would absolutely recommend a listen!
Veggie ASMR
When does she get to the soup?
If it's possible, you look better with tomato sauce! Good soup, Merle.
It's not cooking if you don't make up words like Jamie Oliver, Merle and me ❤
The timing of this coming out the same day that the Maintenance Phase podcast put out an episode debunking the Blue Zones diet is so funny. But the soup looks good!
beans like a good dose of salt. Dan of America's Test Kitchen debunked that salt during cooking makes beans tough; was the opposite, it makes the skins more elastic so they can expand w/out splitting. plus, most literature says that it isn't the salt added at home that is problematic, but the crazy amounts in processed food to help preserve them.
Mniammm😊
Lovely recipe. Btw I think I saw you at John Wick 4... was it you?
wasn't me!
its not "couscous" but Israeli couscous aka PTITIM
Oh and don't forget the US healthcare model is famous for the wrong reasons.
Who wants to live that long if you’re eating the same thing every single day not me life is boring enough.
TWO VIDEOS IN A WEEK?
You’re on fire Merle!❤
Also first comment? Danggg haven’t been this early in years 😂
you're EARLYYY early - thanks for the encouragement Hahah I was on a roll this week
Is this your only job Merle? I hope this doesn’t come off rude, I’m just curious if a livable wage is possible with the amount of subscribers you have
I just learned 5 minutes before this video that its actually a sofrito and not mirepoix! Mirepoix is French and done with butter, while sofrito is Italian and done with olive oil. Funny how these two words crossed my paths so close together while I barely even cook haha.
It depends where you’re from! In Italian cuisine what you’re referring to is soffritto. In Latin American cuisine, sofrito is typically bell pepper, garlic, and onion! Some regions add tomatoes too 😊
@@IsinMoon That's so interesting, thank you for sharing!
Transcend Space-Time with these Chemical Recipes & Mystical Methods! 🌌🤯💗
Who wants to live to 100? Not me 😂😂
Who really wants to live to 100 anyway I’m not sure I wanna live to tomorrow
My tank has been low for over eight years now! I feel like I’ll never feel good 😢
A variation on an old joke:
If you eat the same stew every single day, will you live a hundred years?
No, it will just seem like it.
If you're using pearl couscous, that was only created in 1953
As soon as you said "I can't be thinking too much" the Libra in me was like right! My brain seems to be constantly on the move 😆
NOOO, you added the soaked beans to a tomato-ey broth. Did they cook thoroughly? should have pre-cooked them for an easier time.
Who want to live that long? Not me. Beans, no matter how you soak or cook them always give me gas. I love them but they don't love me. I would like to eat a plant-based diet but they are so many things I cannot eat. I control two health issues with my diet. One being migraines. I cannot eat nuts. too much chocolate only a bit once in a while, corn, oatmeal, too many to list. I am also gluten intolerant. Sigh!
I had the painful gas. If you introduce beans very slowly, like one spoon extra per day, your microbiome has time to respond. For migraines ( i get auras ) try vagus nerve basic exercises, book by stanley rosenberg really helped me. good luck😊
it's gross to wear a shirt that says bacteria when you have a cooking show I mean I am just saying it is not the most appetizing thing to think about
You add parsley at the end! And precook the beans ffs! 🤌🏽
Your sweatshirt had me at hello, lol, freakin' amazing! You rock it, chicaroni. And fennel is so very much totally Hestu!!! I never thought of that before, thank you!*high-fives-like-whoa*
This crazy day just got much better by opening UA-cam to realize Merle treated us with a second video this week! 😍 fun fact: the italian word for mirepoix is soffritto! 🤌🤌🤌 hahah