I am always looking for new green bean recipes. This summer soup caught my eye, but can be made year round, as well. This soup is perfect for the green beans you put away in the freezer, from your garden last year.
Here on the peninsula we have overcast mornings, even in the summer time. A light soup is perfect for our dinner on days like that. Add some whole grain bread and fruit and you have the perfect, easy going summer dinner.
|Green Bean Soup.|
adapted from: More with Less Cookbook
1 large onion, cut into small dice
2 slices bacon, minced
oil to saute, if needed
6 c bone stock or water
3 carrots, diced
2 waxy potatoes, diced (waxy type preferred)
4-5 c fresh or frozen green beans, chopped
fresh parsley, chopped
1 1/2 t garlic salt
1 t salt
fresh ground pepper
1 bunch summer savory, tied for easy removal OR 1 t thyme, crushed
1/2 c cream
1 T flour
adjust final seasonings if needed, with salt and pepper to taste
diced hard cook eggs for garnish
|Homemade ingredient for Green Bean Soup.|
Add minced bacon to large stock pot, cook until golden, carefully remove and set aside. Using the bacon fat, saute onion until translucent and beginning to golden (you may need a touch of oil).
Add remaining ingredients through summer savory. Bring to a boil, cover and reduce to simmer. Cook until vegetables are tender, about 45 minutes. Remove summer savory, if using and stir in reserved bacon.
Stir flour into the cream, stir into soup mixture, cook on low until lightly thickened. Adjust final seasonings if desired. Serve garnished with diced hard cooked eggs, offer hot sauce for those that like a brisk soup!
|Ready to eat.|
PS: This soup goes great with these, Crumb Muffins!
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