Amish Bean Soup

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Carrot + celerytop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

2. Onion + potatotop 3% of all pairs
   Smell alikemoderate
   Cooked together9,023 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Carrot + potatotop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

4. Beans + carrottop 4% of all pairs
   Smell alikestrong
   Cooked together1,443 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

5. Celery + peppertop 5% of all pairs
   Smell alikestrong
   Cooked together16,012 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Navy beans

Provide the main body of the soup and thicken it as they break down during simmering.

Ham meat

Adds savory, smoky flavor to the broth as it simmers.

Mashed boiled potato

Adds starch that thickens the broth and gives it a creamier body.

Onions

Build a sweet, savory aromatic base as they soften in the broth.

Celery

Contributes subtle aromatic flavor and tender texture to the soup.

Carrot

Adds gentle sweetness and color to the soup.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (beans, carrot, celery, ham, meat, potato, pepper):

1. Tomatofits better
2. Capsicumfits better
3. Mustardfits better
4. Onionthe original

Fit is the average pairing score against beans, carrot, celery, ham, meat, potato, pepper. Candidates are from the same food group and used in at least 100 recipes.