I make this recipe often. The rivels and the diced hard boiled eggs in this to make it a very different chicken soup. Amish Chicken Corn Soup Prep Time: 30 minutes Cook Time: 2 hours Ingredients: * Soup: * 1 (4- to 5-pound) chicken, cut into 8 pieces * 2-1/2 to 3 quarts water, or as needed * 1 large onion * 8 to 10 black peppercorns * 2 teaspoons salt, or to taste * 8 to 10 threads of saffron, or 1/4 teaspoon crushed saffron (optional) * 10 ears of corn, or 4 cups frozen corn kernels * 3 celery stalks, diced with leaves * 6 ounces wide egg noodles, packaged egg barley, or Rivels (see below) * Freshly ground white pepper * 2/3 cup finely chopped fresh parsley * 2 hard-cooked eggs, chopped * . * Rivels: * 1/2 teaspoon salt * Pinch of ground white pepper * 1 large egg, beaten * 3/4 to 1 cup all-purpose flour, as needed Preparation: To Make Soup: Place chicken5 in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns6, salt, and saffron7. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender. Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup. Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears, catching all milk and pulp on foil or waxed paper. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup8 along with celery and noodles9, egg barley, or rivels. Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped hard-cooked egg10. This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup. To prevent scorching during reheating, place the pot over an asbestos mat or on other insulating plate. To Make Rivels: Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hands or pinch off pea-size pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Yield: 8 to 10 first-course servings; 4 to 6 main-course servings Recipe Source: The Whole World Loves Chicken Soup11 by Mimi Sheraton (Warner Books)

I mill bean flour and use it in many different ways. I mill in a Whisper Mill (now goes by the name - Wonder Mill) grain mill, so I get a very fine flour. Not all grain mills can mill large beans - so check manufacturer's information. If you want to add fiber and protein to baked goods, use bean flour for a portion of regular flour (up to 15-20%). Small white beans have the least amount of "beany" flavor and work best in baked goods. They also work best in foods that include spicy flavors (cinnamon, nutmeg, etc.), which help to hide any bean flavor. You will find lots of recipes using bean flour in most gluten-free cookbooks. Bob's Red Mill has recipes using bean flour: - Fast Refried Bean Dip (uses black bean flour) - Mexican Bean Gravy " - Black Bean Tortillas " - Black Bean Dip " Click on the link below. Click on RECIPES at the top of the page. BAKEHOUSE CHEEZY HEARTLAND SOUP (using whole white beans milled into flour using the Whispermill) Mix together and stir well before each use: 1/2 c. Red Star nutritional yeast 2/3 c. white bean flour 1 t. sea salt 1/4 t. each paprika and celery seed 1/2 t. mustard (ground) 1 T. chicken style broth powder 1/8 c. bac'un bits Bring one cup water to a boil, reduce heat. Stir in 3 T. of the mix. Cook 5 minutes, stirring occasionally. Use less water for a thick cheezy style sauce. Variation: Saute 1-1/2 c. diced veggies (onion, carrot, celery, potato) until softened. Add 1-1/2 c. water, bring to a boil, reduce heat and 1/3 c. cheezy saucy. Cook 5 minutes, until veggies are tender and soup is thickened. Soup will thicken a little more as it cools. This chills and reheats well. ------------ You can make refried beans in a few minutes using pinto bean flour. Great for campers. - 1 cup whole beans = 1-1/8 c. bean flour - STIFF REFRIED BEANS - 1 c. water plus 1/3 c. bean flour = 1 c. instant mashed beans (equal to canned refried beans) Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low. Cover the pan and cook 6 minutes (stirring occasionally). - FLUFFY REFRIED BEANS - 2 c. water plus 3/4 c. bean flour = 2-1/2 c. fluffy mashed beans (nice on tortillas or used for dips by adding salsa or picante sauce) You can also mill black beans for refried black bean. Boil 2-1/2 c. water Whisk in dry ingredients: 3/4 c. pinto or black bean flour pinch garlic powder (optional) 1/2 - 3/4 t. salt 1/4 t. cumin 1/2 t. chili powder Cook and stir for 1 minute. Reduce heat to medium/low. Cover pan and cook 4 minutes (stirring occasionally). -------------------- CREAM OF CHICKEN SOUP Here's a way to make cream of chicken soup from beans. The kids love the stuff. 1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.) 4 Cups Water or Milk 1 Tablespoon Chicken Bouillon 1/8 teaspoon pepper 1/4 cup dehydrated onions or 1 small onion optional Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes. Serves 4. Recipe from waltonfeed.com. Here is a link that might be useful: Bob's Red Mill

Glenda, I googled and found these. Are either of them similar to what you had? California Orange Soup Categories: Desserts Cold Fruit To post Yield: 8 Servings 2 tb Quick-cooking tapioca 2 ½ c Orange juice 2 tb Sugar 1 ds Salt 2 Cinnamon sticks 1 ½ c Orange sections 12 oz Frozen sliced peaches; thawed 1 Banana; sliced ¼ c Sour cream Blend tapioca, orange juice, sugar and salt in saucepan. Let stand 5 minutes. Add cinnamon sticks. Bring to a boil over medium heat. Remove from heat; cool. Remove cinnamon sticks. Add orange sections, peaches and banana. Chill well. Ladle into chilled bowls. Garnish with sour cream. Makes 8 servings. Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972. Formatted by Mardi Desjardins, March 20, 1998. Recipe by: Loyta Wooding Posted to MC-Recipe Digest by Mardi Desjardins on Mar 26, 1998 Fruit Soup Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient \-\- Preparation Method \-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- 3 Tbsp. instant tapioca 2 1/2 C. water 1 Can frozen orange \-\- (6 oz.) juice (other juices may be substituted) fresh mint 3 C. fresh fruit (melons, oranges, nectarines, peaches and bananas are good choices, but use whatever is in season) Combine tapioca and 1 cup of the water. Bring to a boil and simmer 2 to 3 minutes. Add orange juice and mix until well blended. Add remaining water. Cover and refrigerate until thoroughly chilled. Cut fruit into bite\-size pieces and add to chilled soup. Serve in well chilled mugs. Garnish with fresh mint if available. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I know I'm too late with this and it's not T&T (by me), but when I saw it, I thought it sounded like what you described :) ZUPPA DI FAGIOLI CON LA PASTA (PASTA AND BEAN SOUP) Source: teriskitchen.com SERVES 4-6 In our house this is known as "Pasta Fazool". My first introduction to this hearty Italian soup was from some Italian friends. This is my version. It takes some work to make, but the results are so rewarding. INGREDIENTS * 2 smoked ham hocks * 2 quarts water * 1 cup dry white beans, such as Great Northern * 1/8 pound (2 ounces) fat back, rinsed of salt * 1/2 cup chopped onions * 1/2 cup chopped celery * 4 large cloves garlic, chopped (more, if desired) * 2 tablespoons olive oil * 2 cups dried tubular pasta, such as ditalini, elbows or small shells * Salt and pepper to taste * Freshly grated Parmesan cheese Cook the ham hocks in 2 cups water until tender, about 2 hours. Remove meat from bones, disgarding fat, and chop. Reserve liquid. In a 4-quart saucepan, bring beans and 2-quarts water to a boil for 2 minutes. Remove from burner and let soak, covered, for 20 minutes. Drain beans, reserving liquid and adding enough fresh water to the liquid to make 2 quarts. Meanwhile, chop fat back, onions, celery and garlic into a paste (called a battuto); this can be done with a large chef's knife or in the food processor. Heat olive oil in a large kettle over medium heat. Add the battuto and cook until the fat is completely rendered and just starting to turn golden, about 10 minutes, being careful not to brown. Add the beans, reserved bean cooking liquid, ham and ham cooking liquid to the kettle. Bring to a boil, reduce and simmer, covered, until beans are tender, about 1 to 1-1/2 hours. Skim fat from top of soup, but not all. (Can be prepared to this point several hours before serving or several days and refrigerated.) Before serving, bring soup back to a boil; add pasta and simmer, covered, until tender, about 10 minutes, depending on pasta used. (If soup appears too liquid, remove the lid; if soups appears too thick while pasta is cooking, add extra liquid.) Taste for seasoning. Serve immediately, passing Parmesan cheese. Notes: The fat back used in this recipe is the type with no meat. If unavailable, use salt pork but remove all meat and reserve for another time. For those who are highly fat conscious, the fat back can be omitted. You will still have a very good soup. You will need to use your judgment on the amounts of pasta and liquid needed, as beans do not always soak up the same amount depending on their age and dryness. This soup should be thick, but it is best with some liquid. Leftover soup reheats very well and may taste better than the original. However, more liquid may need to be added as the beans and pasta soak up additional liquid in reheating. Cindy